Partridge a la Chasseur

Truss loose, singe, and divide into halves three young partridges, season and fry them with a bit of butter; line the pie-dish with thin collops of veal, and half-boiled bacon; season with chopped mushrooms, and parsley, pepper and salt; pour a gill of onion sauce over the veal, &c.; then place neatly the halves of partridges, repeat the seasoning, and the onion sauce; add some hard-boiled yolks of eggs; cover with paste; bake for about one hour and a quarter, and pour in a little good gravy just before sending to table.