Partridges with Mushrooms

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 (5)

a brace of birds ↝ Pheasant, raw, meat and skin [Poultry Products]
about half a pound of button mushrooms ↝ Mushrooms, white button [Vegetables and Vegetable Products]
an ounce and a half of melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a slight sprinkling of salt ↝ Salt, table, iodized [Spices and Herbs]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]

Instructions (5)

Prepare about half a pound of button mushrooms, and place them in a stewpan with an ounce and a half of melted butter.
Add a slight sprinkling of salt and cayenne, and let them simmer for about nine minutes.
Turn out all into a plate, and when quite cold put it into the bodies of the partridges.
Sew and truss them securely and roast them in the usual way.
Serve either mushroom sauce round them, or they can be served up with their own gravy only, and bread sauce handed.

Original Text

Partridges with Mushrooms.

Take a brace of birds, and prepare about half a pound of button mushrooms, and place them in a stewpan with an ounce and a half of melted butter; add a slight sprinkling of salt and cayenne, and let them simmer for about nine minutes, then turn out all into a plate, and when quite cold put it into the bodies of the partridges; sew and truss them securely and roast them in the usual way, and serve either mushroom sauce round them, or they can be served up with their own gravy only, and bread sauce handed.

Notes

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