Partridges with Mushrooms
From A second Dudley book of cookery and other recipes, 1914
Prepare mushrooms by cooking with butter and ham.
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 35. The excerpt below is the record exactly as published.
PARTRIDGES WITH MUSHROOMS mWO partridges, four ounces of lean bacon, peppercorns, two cloves, three ounces of butter, half a pound of fresh or a quarter of a pound of preserved mushrooms, chopped parsley, one gill of stock, seasoning, half a pound of lard- ing bacon, a mirepoix (consisting of a small bunch of herbs, thyme, parsley, bay leaf, sliced onion, carrot and turnip), brown or half-glaze sauce, one glass of port wine, two ounces of cooked ham
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