Pie of Partridges
From Cassell's dictionary of cookery, 1892
Serves 4
Time: 1.5 hours to bake. Sufficient for five or six persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1095. The excerpt below is the record exactly as published.
e of partridges, and cut them into neat joints. Butter a plain entree mould ; line it at the bottom and the sides with buttered paper, and afterwards fit in the pieces of carrot and turnip, to form a sort of wall; then fill it up with the cabbage and the pieces of partridge in alternate layers. Steam the chartreuse to make it hot ; turn it out of the mould upon an entree dish and garnish with turnips, carrots, and French beans. Send some good brown sauce to table with it. Time, half an hour to roast the partridges; two hours to braise the cabbage ; steam the chartreuse until it is quite hot. Probable cost, 4s. Sufficient for four or Partridges, Choosing. — Partridges should be chosen young : when the legs are yellow, the bills sharp and dark- coloured, and the under feathers of the wings PARTRIDGK. pointed. If the vent is stiff, the bird is fresh, and if it is green and discoloured, the bird has been killed some time. The legs turn grey as the bird grows older. Old partridges are not good for much. The season for the common partridge lasts from September to February. Partridges, Cold, Sauce for.— Boil an egg until it is quite hard. Let it get cold, then rub it well with the back of a wooden spoon, and with it the flesh of a very small anchovy, from which the bones and skin have been removed, also a finely-minced shallot, a tea-spoonful of mustard, and a httle cayenne. When the dry ingredients are thoroughly blended, add, very gradually, two table-spoon- fuls of oil and three table-spoonfuls of vinegar. Strain the sauce through muslin, and swve. Time, ten minutes to boil the egg. Probable cost, 4d. Sufficient for three or four persona. Partridges, Mayonnaise of. — Roast a brace of partridges, cut them into neat joints, and put them aside for a few minutes. Boil two eggs for ten minutes, put them into cold water, and when they are cold take out the yolks, put them into a basin, and rub them smooth with the back of a wooden spoon. Add a small quantity of salt, pepper, and grated nutmeg, then very gradually four table-spoon- fuls of oil, one table-spoonful of tarragon vinegar, four table-spoonfuls of aspic jelly, or failing this, good stock, with as much spinach- juice as will make the sauce a bright green. Stir the contents of the saucepan over the fire for a minute or two, then put in the pieces of partridge, and let them remain until they are quite hot. Serve the partridges on a hot dish, with the sauce poured over, and garnish with slices of anchovy and toasted sippets. Probable cost, 3s. 6d. Sufficient for four or five persons. Partridges, Pie of. — Pluck, draw, and singe three young partridges, and divide them into halves, lengthwise. Mince the livers finely, and mix with them a tea-spoonful of chopped parsley, a salt-spoonful of salt, half a salt- spoonful of pepper, two table-spoonfuls of bread-crimibs, and as much powdered mace as wiU cover a threepenny-piece; then put the forcemeat into the birds, and a piece of fresh butter, the size of a walnut, in each half. Butter a shallow pie-dish, and line the edges with a good crust. Lay a slice of lean veal at the bottom, and season lightly with salt, pepper, and powdered mace. Wrap the birds in thin slices of fat bacon, pack them closely, breast downwards, upon the veal, and pour over them a quarter of a pint of good veal stock
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