Partridge Pie. — Line a deep pie dish with veal cutlets and over
them place a slice of ham and seasoning of pepper and salt. Pluck,
draw and wipe the partridges, cut off legs at nrst joint and season
inside with salt, pepper, minced parsley and a small piece butter,
place in dish and pour in half pint any stock, or water and table-
spoon butter will do ; line edge with puff-paste and cover with same,
bake three-quarters of an hour, brush over with the Roll Glaze or
simply a yolK of egg✪ Partridge Pie and bake fifteen minutes longer. If partridges
are large, split in two.
Roast Pheasant — The bird should be carefully plucked, drawn
and singed, then stuff with a dressing made as follows : Take two
snipes and draw them, putting the bodies on one plate, and the liv-
ers, etc., on another. Take off the flesh and mince it finely with a
little beef, lard, a few truffles, pepper and salt ^..^^^iv
to taste, and stuff the pheasant carefully with ^B^^^w
this. Cut a slice of bread larger than the bird, j^tg^^^^SSm^^
and cover it with the liver, etc., a few trufiies, ^j^^— ^^WB^
with an anchovy and a little fresh butter added, sowt PhewMt.
if liked. Put the bread thus prepared into the dripping-pan and
when the bird is roasted place it on the preparation, and surround
with Florida oranges. Moast Prairie Chickens and Partridges
are equally delicious.
Pheasant Cutlets. — Procure three young pheasants that have
been hung for a few days ; pluck, draw and wipe them inside ; cut
into joints ; remove the bones from the best of ttese ; put the back-
bones, trimmings, etc., into a stewpan, with a little stock, herbs,
vegetables and seasoning to make the gravy. Flatten and trim the
cutlets to a good shape, egg and breadcrumb them, broil over a clear
fire, pile high in a dish, and pour under them the gravy made from
the bones, which should be strained, flavored and thickened. One
of the small bones should be stuck on the point of each cutlet.
Pigeon Pie. — Make either a fine puff paste or a rich baking
powder crust, as liked ; lay a border of it around a large dish, ana
cover the bottom with a veal cutlet, or a very tender steak free from
fat and bone ; season with salt, cayenne pepper and mace. Prepare
as many pigeons as can be put in one layer in the dish ; put in each
f)igeon a small lump of butter, and season with pepper and salt ;
ay them in the dish breast downwards, and cut in slices ahalf dozen
hard boiled eggs, and put with them ; put in more butter, some veal
broth and cover the wnole with crust ; bake slowly an hour and' a
half. The pigeons may first be fried a light brown in butter. Or
split the birds and cut in quarters and put in first a layer of steak,
then one of pigeons and then one of sausage meat highly seasoned
with salt, pepper, and powdered allspice, then another layer of each
imtil all are iisea. Pour in just enougn hot water to moisten and^
GAME. S29 ✪ Pigeon Pie
Page 275 · 2 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Partridge Pie. — Line a deep pie dish with veal cutlets and over them place a slice of ham and seasoning of pepper and salt. Pluck, draw and wipe the partridges, cut off legs at first joint and season inside with salt, pepper, minced parsley and a small piece butter, place in dish and pour in half pint any stock, or water and tablespoon butter will do ; line edge with puff-paste and cover with same, bake three-quarters of an hour, brush over with the Roll Glaze or simply a yolk of egg and bake fifteen minutes longer. If partridges are large, split in two.
Roast Pheasant — The bird should be carefully plucked, drawn and singed, then stuff with a dressing made as follows : Take two snipes and draw them, putting the bodies on one plate, and the livers, etc., on another. Take off the flesh and mince it finely with a little beef, lard, a few truffles, pepper and salt ^..^^^iv
to taste, and stuff the pheasant carefully with
this. Cut a slice of bread larger than the bird, and cover it with the liver, etc., a few truffles, with an anchovy and a little fresh butter added.
if liked. Put the bread thus prepared into the dripping-pan and when the bird is roasted place it on the preparation, and surround with Florida oranges. Roast Prairie Chickens and Partridges are equally delicious.
Pheasant Cutlets. — Procure three young pheasants that have been hung for a few days ; pluck, draw and wipe them inside ; cut into joints ; remove the bones from the best of these ; put the backbones, trimmings, etc., into a stewpan, with a little stock, herbs, vegetables and seasoning to make the gravy. Flatten and trim the cutlets to a good shape, egg and breadcrumb them, broil over a clear fire, pile high in a dish, and pour under them the gravy made from the bones, which should be strained, flavored and thickened. One of the small bones should be stuck on the point of each cutlet.
Pigeon Pie. — Make either a fine puff paste or a rich baking powder crust, as liked ; lay a border of it around a large dish, ana cover the bottom with a veal cutlet, or a very tender steak free from fat and bone ; season with salt, cayenne pepper and mace. Prepare as many pigeons as can be put in one layer in the dish ; put in each pigeon a small lump of butter, and season with pepper and salt ; lay them in the dish breast downwards, and cut in slices ahalf dozen hard boiled eggs, and put with them ; Put in more butter, some veal broth and cover the whole with crust ; bake slowly an hour and a half. The pigeons may first be fried a light brown in butter. Or split the birds and cut in quarters and put in first a layer of steak, then one of pigeons and then one of sausage meat highly seasoned with salt, pepper, and powdered allspice, then another layer of each imtil all are iisea. Pour in just enough hot water to moisten and
GAME. S29
Records on this page
Partridge PiePigeon Pie