Mrs Beetons Poultry and Game Revisited
Partridge Pie
3 Partridges
340g (12oz) Veal Cutlet
285ml (½ pint) Stock
Very Good Puff Paste or Medium Puff Paste
1 Slice Ham
Mushrooms, a few
1 tsp Parsley, minced
Salt and Pepper, to taste
Line a pie dish with a veal cutlet.
Place a slice of ham over, season with salt and pepper.
Pluck, draw and wipe the partridges.
Cut off the legs at the first joint and season them inside with salt, pepper, minced parsley and a small piece of butter.
Place them in the dish and pour over the stock.
Line the edges of the dish and cover with puff pastry, brush with the yolk of an egg and bake for 45-60 minutes.
Time: 45-60 minutes.
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.
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.
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