Partridge Pudding

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
For the pudding
Optional additions
Instructions (10)
  1. Skin a brace of well-kept partridges and cut them down into joints.
  2. Line a deep basin with suet crust, observing the directions given in the preceding receipts.
  3. Lay in the birds, which should be rather highly seasoned with pepper or cayenne, and moderately with salt.
  4. Pour in water for the gravy.
  5. Close the pudding with care.
  6. Boil it from three hours to three and a half.
Optional variations
  1. When mushrooms are plentiful, put a layer of buttons, or small flaps, cleaned as for pickling, alternately with a layer of partridge, in filling the pudding.
  2. The crust may be left untouched, and merely emptied of its contents, where it is objected to, or its place may be supplied with a richer one made of butter.
  3. A seasoning of pounded mace or nutmeg can be used at discretion.
  4. Puddings of veal, chickens, and young rabbits, may all be made by this receipt, or with the addition of oysters.
Original Text
PARTRIDGE PUDDING. (Very Good.) Skin a brace of well-kept partridges and cut them down into joints; line a deep basin with suet crust, observing the directions given in the preceding receipts; lay in the birds, which should be rather highly seasoned with pepper or cayenne, and moderately with salt; pour in water for the gravy, close the pudding with care, and boil it from three hours to three and a half. The true flavour of the game is admirably preserved by this mode of cooking. When mushrooms are plentiful, put a layer of buttons, or small flaps, cleaned as for pickling, alternately with a layer of partridge, in filling the pudding, which will then be most excellent eating: the crust may be left untouched, and merely emptied of its contents, where it is objected to, or its place may be supplied with a richer one made of butter. A seasoning of pounded mace or nutmeg can be used at discretion. Puddings of veal, chickens, and young rabbits, may all be made by this receipt, or with the addition of oysters, which we have already noticed.
Notes
—