Partridge Pudding
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for six or seven persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1097. The excerpt below is the record exactly as published.
a brace of well-kept partridges, cut them into neat joints, and if they are not very young, take off the skin before doing so. Line a quai-t pudding-basin with a good suet crust, half an inch in thickness, and in trimming it off leave an inch above the edge. Lay a thin shco of rump steak at the bottom of the pudding, then put in the pieces of partridge, season with pepper and salt, and pour over them a quarter of a pint of good brown gravy. RoU out the cover, lay it on the pudding, moisten the edge, and pi-ess over it the inch that was left round the rim. Wring a pudding-cloth out of hot water, flour it well, and tie it securely over the pudding. Plunge it into boiling water, and keep it fast boiling all the time it is on the fire ; as soon as it ia taken off, cut a small round of pastry out of the top, to let the steam escape. If the appear- ance is not objected to, partridge pudding
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Cook this with the app: pantry check, scaling, and the assistant.