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Add a photoServings: 8
Ingredients
- Short crust pastry
- 3 x Young partridges
- 6 x Quail
- 12 x Larks Bacon Boned thrushes and other Small birds
- 1 x Egg yolk
Directions
- 1. Make a hard short crust using some Large eggs with the water to mix the flour and a little salt; but no sugar.
- 2. Roll it out but not to thin, and with it line a tin pie mould which opens and is kept closed with a metal skewer.
- 3. Put in the middle of the pie 3 young partridges (boned) and 4. round them put 6 fine quail boned and stuffed.
- 5. Round these put 12 larks, boned.
- 6. Cut a little bacon and dice and sprinkle them into the pie.
- 7. Put in some sour grapes and a very little salt.
- 8. And fill up with boned thrushes ans other small birds.
- 9. Put in neither spice, nor cheese nor water.
- 10. Ornament the top crust; make a hole in the middle; brush it over with yolk of an egg, and bake in a very moderate oven for several hrs according to size. Meantime make some good clear nicely flavoured game stock which will be a hard jelly when cool; strain it, and directly the pie comes from the oven pour it, warm, into the pie by means of a funnel placed in the hole in the middle of the lid.
- NB - This pie may be eaten warm or possibly cool. For a ball supper it will of course be eaten cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 73g | |
| Recipe makes 8 servings | |
| Calories 141 | |
| Calories from Fat 80 | 57% |
| Total Fat 8.87g | 11% |
| Saturated Fat 2.49g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 39mg | 2% |
| Potassium 159mg | 5% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 14.44g | 23% |
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