Partridge Pie

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Time
Cook: 120 min Total: 120 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (18)
Instructions (10)
  1. Take two brace of partridges, and truss them in the same manner as you do a fowl for boiling.
  2. Put some shalots into a marble mortar, with some parsley cut small, the livers of the partridges, and twice the quantity of bacon.
  3. Beat these well together, and season them with pepper, salt, and a blade or two of mace.
  4. When these are all pounded to a paste, add to them some fresh mushrooms.
  5. Raise the crust for the pie, and cover the bottom of it with the seasoning; then lay in the partridges, but no stuffing in them; put the remainder of the seasoning about the sides, and between the partridges.
  6. Mix together some pepper and salt, a little mace, some shalots shred fine, fresh mushrooms, and a little bacon, beat fine in a mortar.
  7. Strew this over the partridges, and lay on some thin slices of bacon.
  8. Then put on the lid, and send it to the oven, and two hours will bake it.
  9. When it is done, remove the lid, take out the slices of bacon, and scum off the fat.
  10. Put in a pint of rich veal gravy, squeeze in the juice of an orange, and send it hot to table.
Original Text
Partridge Pie. TAKE two brace of partridges, and truss them in the same manner as you do a fowl for boiling. Put some shalots into a marble mortar, with some parsley cut small, the livers of the partridges, and twice the quantity of bacon. Beat these well together, and season them with pepper, salt, and a blade or two of mace. When these are all pounded to a paste, add to them some fresh mushrooms. Raise the crust for the pie, and cover the bottom of it with the seasoning; then lay in the partridges, but no stuffing in them; put the remainder of the seasoning about the sides, and between the partridges. Mix together some pepper and salt, a little mace, some shalots shred fine, fresh mushrooms, and a little bacon, beat fine in a mortar. Strew this over the partridges, and lay on some thin slices of bacon. Then put on the lid, and send it to the oven, and two hours will bake it. When it is done, remove the lid, take out the slices of bacon, and scum off the fat. Put in a pint of rich veal gravy, squeeze in the juice of an orange, and send it hot to table.
Notes
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