Partridge Pudding

Ingredients

• Two Partridges
• Half a pound of Veal Cutlet
• One gill of good Brown Stock
• Pepper and Salt
• One Shalot
• Chopped Mushrooms
• Suet Paste

Method

1. 1

   Grease and line a pint-and-a-half pudding basin with good suet paste, cut up the veal cutlet and place it in the bottom of the basin, cut up the partridges into neat joints, lay them on the cutlet, sprinkle over pepper, salt, chopped shalot, and mushrooms, pour in the stock, wet the edge of the paste, put on the top crust, tie over with a cloth, plunge into boiling water and boil steadily for two hours.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 50. The excerpt below is the record exactly as published.

Partridge Pudding. Ingredients. Two Partridges. Half a pound of Veal Cutlet. One gill of good Brown Stock. Pepper and Salt. One Shalot. Chopped Mushrooms. Suet Paste

Cook this with the app: pantry check, scaling, and the assistant.