Partridge Pie

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Yield: 4.0 – 5.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

3 partridges ↝ Pheasant, raw, meat and skin [Poultry Products]
pepper and salt to taste ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt to taste ↝ Salt, table, iodized [Spices and Herbs]
1 teaspoonful of minced parsley (when obtainable, a few mushrooms) ↝ Parsley, raw [Not included in a food category]
a few mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
3/4 lb. of veal cutlet ↝ Veal, leg, top round, cap off, cutlet, boneless, raw [Lamb, Veal, and Game Products]
a slice of ham ↝ Ham [Cold cuts and cured meats]
1/2 pint of stock
puff paste
a small piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the yolk of an egg ↝ Egg, yolk only, raw [Eggs and omelets]

Instructions (8)

Line a pie-dish with a veal cutlet.
Over that place a slice of ham and a seasoning of pepper and salt.
Pluck, draw, and wipe the partridges.
Cut off the legs at the first joint, and season them inside with pepper, salt, minced parsley, and a small piece of butter.
Place them in the dish, and pour over the stock.
Line the edges of the dish with puff paste, cover with the same.
Brush it over with the yolk of an egg.
Bake for 3/4 to 1 hour.

Original Text

PARTRIDGE PIE.

1036. INGREDIENTS.—3 partridges, pepper and salt to taste, 1 teaspoonful of minced parsley (when obtainable, a few mushrooms), 3/4 lb. of veal cutlet, a slice of ham, 1/2 pint of stock, puff paste.

Mode.—Line a pie-dish with a veal cutlet; over that place a slice of ham and a seasoning of pepper and salt. Pluck, draw, and wipe the partridges; cut off the legs at the first joint, and season them inside with pepper, salt, minced parsley, and a small piece of butter; place them in the dish, and pour over the stock; line the edges of the dish with puff paste, cover with the same, brush it over with the yolk of an egg, and bake for 3/4 to 1 hour.

Time.—3/4 to 1 hour. Average cost, 1s. 6d. to 2s. a brace.

Sufficient for 4 or 5 persons.

Seasonable from the 1st of September to the beginning of February.

Note.—Should the partridges be very large, split them in half; they will then lie in the dish more compactly. When at hand, a few mushrooms should always be added.

Notes

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