As partridge has little meat, usually bulked with veal or ham. Eaton 1822 lays the bird pieces on a veal steak.
Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);
PARTRIDGE PIE. Pick and singe four partridges, cut off the legs at the knee, season with pepper, salt, chopped parsley, thyme, and mushrooms. Lay a veal steak and a slice of ham at the bottom of the dish, put in the partridge, and half a pint of good broth. Lay puff paste on the edge of the dish, and cover with the same; brush it over with egg, and bake it an hour.
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