Partridge Pudding

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888
Source
Dressed Game and Poultry à la Mode
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (7)
  1. Take a brace of well-kept partridges, cut them into neat joints and skin them.
  2. Line a quart pudding basin with suet crust.
  3. Place a thinnish slice of rump steak at the bottom of the dish cut into pieces.
  4. Put in the pieces of partridge.
  5. Season with pepper and salt.
  6. Pour in about a pint of good dark stock well clarified from fat.
  7. Put on the cover and boil in the usual way.
Original Text
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 well clarified from fat, then put on the cover and boil in the usual way.
Notes
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