Partridge Pie
From My mother's cook book, 1902
Optional: Add half a pound of lean bacon for flavor.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 33. The excerpt below is the record exactly as published.
Partridge Pie. — 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
Cook this with the app: pantry check, scaling, and the assistant.