Partridge Pie

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Time: Cook: 150 min Total: 150 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (18)

for the pie filling

partridges ↝ Pheasant, raw, meat and skin [Poultry Products]
some shalots
parsley cut small ↝ Parsley, raw [Not included in a food category]
the livers of the birds ↝ Goose, liver, raw [Poultry Products]
double the quantity of bacon ↝ Beef, bacon, cooked [Bacon]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
two blades of mace ↝ Spices, mace, ground [Spices and Herbs]
some fresh mushrooms ↝ Mushrooms, fresh, cooked with oil [Other vegetables and combinations]
a little mace ↝ Spices, mace, ground [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
shalots
fresh mushrooms ↝ Mushrooms, fresh, cooked with oil [Other vegetables and combinations]
a little bacon beaten very fine ↝ Beef, bacon, cooked [Bacon]

for the crust

crust ↝ Pie crust, refrigerated, regular, unbaked [Baked Products]

for finishing

a pint of veal gravy ↝ Gravy, poultry [Dips, gravies, other sauces]
the juice of an orange ↝ Orange, raw [Citrus fruits]

Instructions (15)

Truss the partridges the same way as you do a fowl for boiling.
Beat in a mortar some shalots, parsley cut small, the livers of the birds, and double the quantity of bacon, seasoning them with pepper, salt, and two blades of mace.
When well pounded, put in some fresh mushrooms.
Raise a crust for the pie.
Cover the bottom of the pie with the seasoning.
Put in the partridges, but no stuffing.
Put in the remainder of the seasoning between the birds and on the sides.
Strew over a little mace, pepper and salt, shalots, fresh mushrooms.
Lay a layer of very finely beaten bacon over them.
Put the lid on the pie.
Bake for two hours and a half.
When done, take the lid off.
Skim off the fat.
Put in a pint of veal gravy.
Squeeze in the juice of an orange.

Original Text

Partridge Pie.

Truss the partridges the same way as you do a fowl for boiling; then beat in a mortar some shalots, parsley cut small, the livers of the birds, and double the quantity of bacon, seasoning them with pepper, salt, and two blades of mace. When well pounded, put in some fresh mushrooms. Raise a crust for the pie; cover the bottom with the seasoning; put in the partridges, but no stuffing, and put in the remainder of the seasoning between the birds and on the sides; strew over a little mace, pepper and salt, shalots, fresh mushrooms, a little bacon beaten very fine; lay a layer of it over them, and put the lid on. Two[302] hours and a half will bake it, and, when done, take the lid off, skim off the fat, put a pint of veal gravy, and squeeze in the juice of an orange.

Notes

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