To make Partridges Pains

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take two roasted Partridges and the Flesh of a large Fowl, a little parboiled Bacon, a little Mar-row or Sweet Sewet chopped very fine, a few Mushrooms and Morels chopped fine, Truffles and Artichoke Bottoms seasoned with beaten Mace, Pepper, a little Nutmeg, Salt, Sweet Herbs chopped fine, and the 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; observe that the Truffles and Morels be boiled tender in the Gravy you soak the Bread in. Serve them up for a Side Dish, or they will serve to Garnish the above Dish, which will be a very fine one for a first Course.

Note, When you have cold Fowls in the House this makes a pretty Addition in an Entertainment.