Partridge Pie

Ingredients

• Cut the breasts and legs off two or three birds
• sprinkle them with pepper and salt
• smothered in butter
• covered with a buttered paper
• make them into good gravy
• the livers of the birds with an equal quantity of calf's liver
• an equal quantity of bacon
• two shalots parboiled

Method

1. 1

   Cut breasts and legs off birds, sprinkle with pepper and salt, cook in the oven smothered in butter and covered with paper.

2. 2

   Pound carcases to make gravy.

3. 3

   Mince livers and calf's liver, toss in butter, pound with bacon and shalots, season to taste.

4. 4

   Layer forcemeat in a pie-dish, arrange partridge pieces, fill with gravy, cover with paste, and bake for an hour.

5. 5

   Introduce more hot gravy through the crust hole if needed.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 17. The excerpt below is the record exactly as published.

Partridge Pie. Cut the breasts and legs off two or three birds, sprinkle them with pepper and salt, and cook them in the oven smothered in butter, and covered with a buttered paper. Pound the carcases, and make them into good gravy, but do not thicken it. Take the livers of the birds with an equal quan- tity of calf's liver, mince both, and toss them in butter over the fire for a minute or two ; then pound them in a mortar with an equal quantity of bacon, two shalots parboiled

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