Home › The Principles of Cookery › Partridges, Stuffed with Mushrooms

Partridges, Stuffed with Mushrooms

Take a pint of small mushrooms, and clean them by rubbing the tops with a piece of flannel and a little salt; rinse in a little cold water, lift them out quickly, and spread them on a clean cloth to dry. Dissolve two ounces of fresh butter in a saucepan over a slow fire, let it colour slightly, then throw in the mushrooms, sprinkle over them a little salt and cayenne, and shake the saucepan over the fire for ten minutes. Turn out the contents upon a dish, let them get cold, and with them stuff two young well-hung partridges. Sew up securely, truss firmly, and roast or stew the birds in the usual way; send mushroom sauce, or, if preferred, bread sauce, and gravy, to table with them. Time, half an hour or more to roast or to stew the partridges. Probable cost, 4s. 6d. Sufficient for four or five persons.