Partridge Pie

Ingredients

• three partridges
• thin layers of fat bacon
• six small scollops of fillet of beef
• salt and pepper
• aromatic herbs
• game or ordinary broth
• puff paste

Method

1. 1

   Prepare partridges by picking, drawing, and cutting into joints.

2. 2

   Line a pie-dish with bacon, layer partridge pieces, season, and add beef scollops.

3. 3

   Soak with broth and cover with puff paste.

4. 4

   Bake for an hour and a half.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 153. The excerpt below is the record exactly as published.

PARTRIDGE PIE. Pick, draw, and singe three pai-t ridges ; cut oflF the feet and wings ; cut the partridges into small joints, cover the bottom and sides of a pie-dish with thin layers of fat bacon, place the pieces of partridges in close order on these; season well with salt, pepper, and aromatic herbs ; lay upon these six small scollops of fillet of beef, well flattened and seasoned, make another la3''er with slices of fat bacon ; soak the whole with game or ordinary broth flavoured with essence of game. Cover the dish with puff paste in the u.sual way (see No. 318). Dig the feet into the top of the 348 PRACTICAL HOUSEHOLD COOKERY. paste in decorative style'; bake it in a modeititely-heiited oven for one hour and a half, add a little more hot broth through the vent-hole, and serve. Note. — Blackgame, pheasants, grouse, quail, or any other winged game can be made into a similar pia 698. SNIPE PIEL Pick and singe three snipe as previously described. Cut off the heads, wings, and legs ; cut the birds into fours ; remove the gizzards, but leave the trail; then cover the lining of a pie-dish with thin slices of fat bacon ; place the pieces of snipe in close layers on these slices ; season well with aromatic herbs, salt, and pepper ; squeeze in the juice of a lemon, pour a sufficient quantity of melted clarified butter into the dish to cover the birds, and put another layer of fat bacon on the top. Cover the dish with pu£f paste (see No. 318). Bury the feet of the birds on the top of the paste in a symmetrical form. Bake the pie in a modei-ately-heated oven for one hour and a half, and keep it in a cool place till wanted. Note, — ^Woodcock, widgeon, and teal can be made into a similar pie. 699. GAME PIE IN MOULD. For pies in moulds a short paste (No. 790) is substituted for puff paste, and this should be made first. Skin and draw a hare ; save the blood, remove the two fillets from each side of the spine, and cut these into strips half an inch thick and put them aside on a plate ; bone the remainder of the hare ; put the bones, head, and neck into a stewpan, after having split the two latter in halves; pare off one pound of cushion of veal from skin, gristle, and sinew ; put the trimmings in the stewpan with the bones of hare; remove also the rind of one pound of fat bacon ; put this PRACTICAL HOUSEHOLD COOKERY. 349 aside, add the rind to the stewpan, together with a boned ealfs foot cut in pieces, a "bouquet garni," one onion with four cloves stuck in it, and moisten with three pints of stock ; season with salt and pepper

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