Partridge Puffs. No. 1.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

Half a stuffed bird in each ↝ Pheasant, raw, meat and skin [Poultry Products]
1 for each shooter ↝ Pheasant, raw, meat and skin [Poultry Products]
the partridges ↝ Pheasant, raw, meat and skin [Poultry Products]
raw ham prepared in the same way ↝ Ham [Cold cuts and cured meats]
chopped truffle
a little seasoning ↝ Spices, poultry seasoning [Spices and Herbs]
1/2 lb. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1 lb. of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
2 spoonfuls of the gravy ↝ Gravy, NFS [Dips, gravies, other sauces]

Instructions (6)

Skin, wash, bone, &c., the partridges and pick the meat from the backs and from the legs, and pound it in a mortar.
Draw down the bones with an onion to gravy almost like glaze.
For the stuffing: Take the pounded meat and pass it through a sieve, also raw ham prepared in the same way, chopped truffle and a little seasoning.
The pastry must be plain (1/2 lb. butter to 1 lb. of flour, adding a little salt); line each tin with paste, put in a bird well stuffed, and 2 spoonfuls of the gravy.
Put more paste on for a lid, making a hole in it, and ornament it.
Bake quickly for 10 minutes or more till the paste has set, then put the damper in the oven to slacken it and let the meat finish cooking.

Original Text

Partridge Puffs. No. 1.
Look like mince pies.
Half a stuffed bird in each; 1 for each shooter if they do not meet for lunch.
Skin, wash, bone, &c., the partridges and pick the meat from the backs and from the legs, and pound it in a mortar. Draw down the bones with an onion to gravy almost like glaze.
For the stuffing: Take the pounded meat and pass it through a sieve, also raw ham prepared in the same way, chopped truffle and a little seasoning.
The pastry must be plain (½ lb. butter to 1 lb. of flour, adding a little salt); line each tin with paste, put in a bird well stuffed, and 2 spoonfuls of the gravy. Put more paste on for a lid, making a hole in it, and ornament it. Bake quickly for 10 minutes or more till the paste has set, then put the damper in the oven to slacken it and let the meat finish cooking.

Notes

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