Partridge Pudding
From Dressed game and poultry à la mode, 1888
Presented as published in 1888. 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 Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 17. The excerpt below is the record exactly as published.
Partridge Pudding. Take a brace of well-kept partridges, cut them into neat joints and skin them ; line a quart pudding basin with suet crust, place a thinnish slice of rump steak at the bottom of the dish cut into pieces, put in the pieces of partridge, season with pepper and salt, and pour in about a pint of good dark stock
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