Partridge Pie
Ingredients
Directions
Prepare the partridges by drawing and singeing them.
Remove their feet and pinions.
Truss and lard the birds, or split them open at the back.
Broil the partridges briefly.
Line the inside with forcemeat or bacon fat.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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