Take three large young partridges, draw, and leave the skin upon the
neck as long as possible, put half a pound of the forcemeat of game (No.
123) in a basin, add two finely-chopped fresh French plums, two ounces
of chopped tongue or ham (cooked) some chopped parsley, two yolks of
eggs, a little cream, and a little grated nutmeg, mix all together, and
stuff the breasts of your birds with it, tie them up in thin slices of
bacon, and in two or three sheets of oiled paper, put them into a
stewpan with half a pint of bucellas wine, a pint of good stock, two
large onions, an apple, and a good bunch of parsley; place the stewpan
on the fire, and when it begins to boil place it in a moderate oven for
three quarters of an hour, take the birds out of the papers, take off
the bacon and place them on your dish, keep hot, and prepare the
following sauce: pass the stock from the stewpan through a fine cloth
into another stewpan, skim off all the fat and reduce it to half, mix a
dessertspoonful of arrowroot with a glass of cold stock, put it into the
stewpan, with two spoonfuls of tomata sauce (No. 37); boil till forming
a demi-glace, put a piece of toast beneath each bird, sauce over and
serve; but the last thing before serving add half a spoonful of red
currant jelly to the sauce, which season a little high.