Partridge Pie

Ingredients

• two young partridges
• three-quarters of a pound of lean veal
• half a pound of boiled bacon or gammon
• one gill of Soubise or onion sauce
• one ounce of butter
• two hard-boiled eggs
• chopped parsley
• preserved or fresh mushrooms
• salt
• pepper
• aromatic seasoning
• Puff or rough paste for covering

Method

1. 1

   Truss and halve the partridges, fry them slightly in butter.

2. 2

   Line a pie dish with veal and bacon, add the birds, season, and cover with more veal and bacon.

3. 3

   Pour sauce over, top with sliced eggs, cover with paste, and bake for an hour.

4. 4

   Add stock or gravy before serving.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 38. The excerpt below is the record exactly as published.

PARTRIDGE PIE mwo young partridges, three-quarters of a pound of lean veal, half a pound of boiled bacon or gammon, one gill of Soubise or onion sauce, one ounce of butter, two hard-boiled eggs, chopped parsley, preserved or fresh mushrooms, salt, pepper and aromatic seasoning. Puff or rough paste for covering

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