The aim of Transcribe Georgian Papers is to produce useable text documents of the manuscript materials and not critical editions. Please be aware this document may contain errors in the transcription.
Found an error? Please report errors and issues in the transcription to transcribegpp@wm.edu.
[[underline]] Partridge Pye [[/underline]] Take three or four Partridges & stew them in a Pint of Madeira Wine, with half a Pint of good Gravy, two Cloves of Garlick, stew them over a gentle stove fire about three hours. take a pound of fresh lean Beef cut small, a quarter of a pound of lean Ham, & raise a crust, put into the Pye a sufficient quantity of seasoning of Pepper & salt, the seasoning to be put under and the other things above, take three or four good savoy Cabbages & blanch them in Salt & Water, then take them out and squeeze them and chop them small & put it among in the Pye, the Liquor of the stew'd Partridges to be put into the Pye when baked: before it goes into the Oven, lay three or four slices of good fat Bacon at the Top
