Partridge Pie

Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

A rich and well-flavoured pie from A New System of Domestic Cookery by Mrs Rundle (1807).


  • 4 partridges (or 2 cut in halves if large)
  • 1 large slice of fillet of veal (about


Cut the veal fillet into four and lay the pieces at the bottom of the dish. Cut the gammon into four and lay on the veal. Put the partridges in a row on the gammon. Put the seasoning, herbs and sliced mushrooms on them and add the jellied stock. Put on a rather thick lid, decorate with rose and leaves, and glaze with egg. Bake for 1½ hours at 350° F., gas mark 4, for the first half-hour, then a