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.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (13)

forcemeat

breast of chicken ↝ Chicken, breast, boneless, skinless, raw [Poultry Products]
veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
ham ↝ Ham [Cold cuts and cured meats]
beef-suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
mace ↝ Spices, mace, ground [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a very little shalot
lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
three eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

pie

partridges ↝ Pheasant, raw, meat and skin [Poultry Products]
a raised crust
thin slices of good fat bacon

Instructions (6)

Bone your partridges, and stuff them with forcemeat.
Make the forcemeat of breast of chicken and veal, ham and beef-suet, all chopped very fine, but not pounded in a mortar, which would spoil it.
Season the forcemeat with mace, pepper, salt, a very little shalot, and lemon-peel.
Put the whole forcemeat into a stewpan; keep it stirred; add three eggs.
Prepare a raised crust.
Lay thin slices of good fat bacon at the bottom and all round the raised crust before adding the filling.

Original Text

Partridge Pie.

Bone your partridges, and stuff them with forcemeat, made of breast of chicken and veal, ham and beef-suet, all chopped very fine, but not pounded in a mortar, which would spoil it. Season with mace, pepper, salt, a very little shalot, and lemon-peel. Put the whole into a stewpan; keep it stirred; add three eggs; have a raised crust, and lay thin slices of good fat bacon at the bottom and all round.

Notes

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