Partridge Pie

Ingredients

• three young birds
• a tablespoonful of finely chopped parsley
• a saltspoonful of salt
• half a saltspoonful of pepper
• a very little ground mace
• two tablespoonfuls of bread crumbs
• half an ounce of butter
• a slice of lean veal

Method

1. 1

   Pluck, draw, and singe the birds.

2. 2

   Cut them in halves and mince the livers with parsley, salt, pepper, mace, and bread crumbs.

3. 3

   Mix with butter and stuff into the birds.

4. 4

   Line a pie-dish with puff pastry, place veal at the bottom, add the birds, pour over veal stock, cover with pastry, and bake for 10 minutes in a hot oven, then reduce heat for 1.5 hours.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 71. The excerpt below is the record exactly as published.

Partridge Pie. Take three young birds ; pluck, draw, and singe them ; cut them in halves, lengthwise ; mince the livers finely, with a tablespoonful of finely chopped parsley, a saltspoonful of salt, half a saltspoonful of pepper, a very little ground mace, and two tablespoonfuls of bread crumbs. Mix the forcemeat well together with half an ounce of butter ; put it into the birds. Take a shallow pie-dish, and line the edges with puff pastry. Lay a slice of lean veal

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