Partridges with Mushrooms

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Yield
2.0 partridges
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (16)
For stuffing the partridges
Main ingredients
For stewing option
For sauce option
Seasoning for stuffing
Instructions (13)
  1. Prepare from half to three quarters of a pint of mushroom-buttons, or very small flaps, as for pickling.
  2. Dissolve over a gentle fire an ounce and a half of butter.
  3. Throw in the mushrooms with a slight sprinkling of salt and cayenne.
  4. Simmer them from eight to ten minutes, and turn them with the butter on to a plate.
  5. When they are quite cold, put the whole into the bodies of the partridges.
  6. Sew them up, truss them securely, and roast them on a vertical jack with the heads downwards.
  7. Or should an ordinary spit be used, tie them firmly to it, instead of passing it through them.
  8. Roast them the usual time, and serve them with brown mushroom sauce, or with gravy and bread sauce only.
Stewing Option
  1. The birds may be trussed like boiled fowls, floured, and lightly browned in butter.
  2. Half cover with rich brown gravy and stew slowly for thirty minutes.
  3. Then turn, and simmer for another half hour with the addition of some mushrooms to the gravy.
Sauce Option
  1. They can also be served with their sauce only, simply thickened with a small quantity of fresh butter, smoothly mixed with less than a teaspoonful of arrow-root and flavoured with cayenne and a little catsup, wine, or store sauce.
  2. Or they may be covered with small mushrooms stewed apart, when they are sent to table.
Original Text
PARTRIDGES WITH MUSHROOMS. For a brace of young well-kept birds, prepare from half to three quarters of a pint of mushroom-buttons, or very small flaps, as for pickling. Dissolve over a gentle fire an ounce and a half of butter, throw in the mushrooms with a slight sprinkling of salt and cayenne, simmer them from eight to ten minutes, and turn them with the butter on to a plate; when they are quite cold, put the 290whole into the bodies of the partridges, sew them up, truss them securely, and roast them on a vertical jack with the heads downwards; or should an ordinary spit be used, tie them firmly to it, instead of passing it through them. Roast them the usual time, and serve them with brown mushroom sauce, or with gravy and bread sauce only. The birds may be trussed like boiled fowls, floured, and lightly browned in butter, half covered with rich brown gravy and stewed slowly for thirty minutes; then turned, and simmered for another half hour with the addition of some mushrooms to the gravy; or they may be covered with small mushrooms stewed apart, when they are sent to table. They can also be served with their sauce only, simply thickened with a small quantity of fresh butter, smoothly mixed with less than a teaspoonful of arrow-root and flavoured with cayenne and a little catsup, wine, or store sauce. Partridges, 2; mushrooms, 1/2 to 3/4 pint; butter, 1-1/2 oz.; little mace and cayenne: roasted 30 to 40 minutes, or stewed 1 hour. Obs.—Nothing can be finer than the game flavour imbibed by the mushrooms with which the birds are filled, in this receipt.
Notes
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