Cut off legs and breasts of the partridges and put them into a pot. Set aside the rest of the birds.
Add enough water to legs and breasts to reach 2inches above them. Cook, covered, until meat comes off the bones.
Remove partridge pieces from broth; discard skin and bones; strain the broth.
Brown remaining parts of the birds in the lard, together with carrot slices. Cook till nice and brown.
Add strained broth to partridge and carrot and cook over low heat for 10 more minutes. Keep skimming the broth to remove all fat. Let it cool.
Remove any last remaining fat from cooled broth. Bring again to a simmer, and add capers.
Soften the gelatin in ¼cup cold water. Add ⅓cup hot broth and stir until gelatin is dissolved. Add enough more of the hot broth to make 2cups liquid aspic. Mix in the lemon juice and brandy.
Use 4 individual serving dishes or soup plates. On the bottom of each place 2 breasts and 2 legs and a slice of hard-boiled egg. Ladle enough liquid aspic over quail and egg to cover. Let it cool, then chill until jelled.
When the aspic is firm, decorate it as you like; or leave it plain, as the wife of the hunter did. Serve with a bottle of Debrói Hárslevelü wine.