Pains of Partridge and Fowl

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Time
Cook: 15 min Total: 15 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (18)
main ingredients
seasoning
binding and soaking
coating
Instructions (7)
  1. Take two roasted partridges and the flesh of a large fowl, a little parboil'd bacon, a little marrow or sweet suet chopped very fine, a few mushrooms and morels chopp'd fine, truffles and artichokes-bottoms.
  2. Season with beaten mace, pepper, a little nutmeg, salt, sweet-herbs chopp'd fine, and crumb of a two-penny loaf soaked in hot gravy.
  3. Mix all well together with the yolks of two eggs.
  4. Make your pains on paper of a round figure, and of the thickness of an egg, at a proper distance one from another.
  5. Dip the point of a knife in the yolk of an egg, in order to shape them.
  6. Bread them neatly.
  7. Bake them a quarter of an hour in a quick oven.
Original Text
TAKE two roasted partridges and the flesh of a large fowl, a little parboil'd bacon, a little marrow or sweet suet chopped very fine, a few mushrooms and morels chopp'd fine, truffles and artichokes-bottoms, season with beaten mace, pepper, a little nutmeg, salt, sweet-herbs chopp'd fine, and crumb of a two-penny loaf soaked in hot gravy; mix all well together with the yolks of two eggs; make your pains on paper of a round figure, and of the thickness of an egg, at a proper distance one from another, dip the point of a knife in the yolk of an egg, in order to shape them; bread them neatly, and bake them a quarter of an hour in a quick oven.
Notes