Partridges Stuffed with Mushrooms

Ingredients

• a pint of small mushrooms
• two ounces of fresh butter
• a little salt
• a little cayenne
• two young well-hung partridges

Method

1. 1

   Clean mushrooms and dry.

2. 2

   Melt butter, add mushrooms, sprinkle with salt and cayenne, and cook for ten minutes.

3. 3

   Stuff partridges with mushrooms, sew up, truss, and roast or stew.

4. 4

   Serve with mushroom sauce or gravy.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1102. The excerpt below is the record exactly as published.

Partridges StuSed with Mushrooms. — Take a pint of small mushrooms, and clean them by rubbing the tops with a piece of flannel and a little salt ; rinse in a little cold water, lift them out quickly, and spread them on a clean cloth to dry. Dissolve two ounces of fresh butter in a saucepan over a slow fire, let it colour slightly, then throw in the mushrooms, sprinkle over them a little salt and cayenne, and shake the saucepan over the fire for ten minutes. Turn out the contents upon a dish, let them get cold, and, with them, stuff two young well-hung partridges

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