Partridge, also Perigord Pie.
Made the same as pigeon pie.—Or: instead of the steak (some use veal), at the bottom of the dish, spread a thick layer of forcemeat, put in the partridges, bits of butter rolled in flour, and a few scalded button mushrooms, or a table-spoonful of catsup. Cover with a good crust, and bake (if 4 partridges), an hour.—Perigord Pie: Singe and truss 6 partridges, lard, season highly, and stuff them with a forcemeat made of 2 lbs. of truffles (brushed, washed, and peeled), the livers of the partridges, and a piece of veal udder parboiled; season with salt, pepper, spices, minced onion and parsley, all pounded; put a little into each partridge, and fill up with whole truffles; line a raised crust with thin slices of bacon and forcemeat, put in the partridges, cover the pie, and bake it.
Pheasant Pie.
Cut off the heads of two pheasants, bone and stuff them, with the livers, bread-crumbs, lemon peel, ham, veal, suet, anchovies, mace, pepper, salt, mushroom powder, and a little eschalot; stew them in good gravy a few minutes, then put them into a baking dish, with some balls of the forcemeat and pickled mushrooms; fill up with good gravy, flavoured with lemon, oyster, and mushroom pickle, a table-spoonful of brandy, and the same of camp sauce. Cover with puff paste, and bake it. Good either hot or cold.
Sea Pie.
Cut up a fowl or two, and thin slices of salt beef, the latter soaked in lukewarm water. Make a good paste of half flour and half mashed potatoes, with butter, lard, or dripping; roll out thin, put a layer at the bottom of a deep tin baking dish, then a layer of fowl and beef, season with pepper, salt, and a little shred onion; then another layer of paste, and one of meat, till the dish is nearly full, fill up with cold water, and bake it; when done, turn it out and serve quite hot.—Or: slices of bacon, and no beef.
Parsley Pie.
This may be made of veal, fowl, or calf's feet, but the latter partly cooked first; scald a cullender full of fresh parsley in milk, drain it, season it with salt, pepper, and nutmeg, add a tea-spoonful of broth, and pour it into a pie dish, over the meat. When baked, pour in ¼ pint of scalded cream.
Herb Pie.
One handful of spinach, and of parsley, 2 small lettuces, a very little mustard and cress, and a few white beet leaves; wash, then parboil them, drain, press out the water, mix with a little salt, cut them small, and lay them in a dish: pour over a batter of flour, 2 eggs, a pint of cream, and ½ pint of milk: cover with a rich crust and bake it.