Fartiridge Pie

Ingredients

• One brace of partridge
• one pound of filet of veal
• one tablespoonful of chopped parsley
• three gills of brown stock
• four ounces of butter
• one dessert spoonful of salt
• one teaspoonful of pepper

Method

1. 1

   Pluck, draw, and singe the partridges, then split in halves.

2. 2

   Place butter, pepper, and salt in each half.

3. 3

   In a deep pie dish, layer veal, parsley, and partridge halves.

4. 4

   Line with puff paste, pour over stock, and cover with paste.

5. 5

   Bake in a quick oven for 1.5 hours.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 33. The excerpt below is the record exactly as published.

one tablespoonful of chopped parsley. When the pheasants have been plucked, singed and drawn, chop off the claws and dip them into boiling water in order that the skin may be pulled easily from them. Which do. Twist then the point of the wings behind the neck, pass a skewer through them at the first joint piercing the top of both legs and straight through the body in the process to hold the birds in proper form for roasting and serving. Tie the legs together just above the claws, after which prepare the dressing by placing the bread crumbs into a bowl, together with the chopped parsley, pepper and salt, and knead all together with two ounces of the butter. Stuff the breast of each bird with this dressing, sew together the incision at the neck when this is done with a needle and piece of thread, and place the pheasants side by side in a roasting pan, distribute the remaining butter ROAST GROUSE, 7:3 in small pieces over the breast of each, and putting the pan in a moderate oven, roast the birds therein for an hour and a half, basting them constantly with the butter as it melts. Serve the pheasants upon a hot platter and with bread and brown sauce sent to the table in separate gravy boats. Note.-*Bread and brown sances, see pages 165-166. Fartiridge Pie. — One brace of partridge, one pound of filet of veal, one tablespoonf ul of chopped parsley, three gills of brown stock, four ounces of butter, one dessert spoonful of salt, one teaspoonful of pepper

Cook this with the app: pantry check, scaling, and the assistant.