Partridge Pie

Ingredients

• Line a deep pie dish with veal cutlets
• over them place a slice of ham
• seasoning of pepper and salt
• seasoning of pepper and salt
• Pluck, draw and wipe the partridges
• a small piece butter
• pour in half pint any stock, or water
• and tablespoon butter will do
• line edge with puff-paste
• brush over with the Roll Glaze or simply a yolk of egg

Method

1. 1

   Line a deep pie dish with veal cutlets, place a slice of ham over them, and season with pepper and salt.

2. 2

   Pluck, draw, and wipe the partridges, cut off legs at first joint, and season inside with salt, pepper, minced parsley, and a small piece of butter.

3. 3

   Place in dish and pour in half pint of stock or water and a tablespoon of butter.

4. 4

   Line edge with puff-paste and cover with the same.

5. 5

   Bake for three-quarters of an hour, brush over with the yolk of egg, and bake fifteen minutes longer.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 275. The excerpt below is the record exactly as published.

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

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