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Partridge Pie
From Miss Cameron's cookery book, 1898
Serves 1
Pour in gravy before serving.
Presented as published in 1898. 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 Miss Cameron's cookery book (1898) by Ida Cameron, page 42. The excerpt below is the record exactly as published.
Partridge Fie. Take 3 partridges, truss, singe, and divide them into halves, and brown over the fire in a stewpan with 1 oz. of butter. Line a pie-dish with neat small pieces of veal and half -boiled bacon; season with parsley, pepper, and salt; pour some onion sauce
Cook this with the app: pantry check, scaling, and the assistant.