Partridge, Veal and Bacon Pie

hot or cold

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 2 partridges
  • 1 oz butter
  • 8 oz lean veal
  • 8 oz. boiled bacon or ham
  • ¼ pint onion sauce
  • 2 hard-boiled eggs
  • 1 tablespoon chopped parsley
  • 4 oz mushrooms
  • Salt and pepper
  • Pinch of nutmeg
  • 8 oz puff pastry
  • Rich stock or gravy
  • 1 egg, beaten


    Cut the birds in halves and cook them lightly in butter until just coloured. In a pie dish put a layer of mixed chopped veal and bacon. Put in partridges. Add parsley, mushrooms and seasoning, and put on a second layer of veal and bacon. Pour on the onion sauce and cover with slices of egg. Cover with pastry, glaze with beaten egg and bake at 400°F, 200°C, gas mark 6 for one hour. When the pie is removed from the oven, pour in a little rich hot stock or gravy. Serve hot or cold.