Partridge with beef steak pieces, mushrooms and herbs in a suet pastry case, steamed (White 1932, etc)

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ASHDOWN PARTRIDGE PUDDING

2 dressed partridges,
4oz sliced mushrooms,
4ozs rump steak,
¼ pt claret,
½ teaspoon each of mixed herbs/parsley,
1 pt game or beef stock,
2lb suet paste.

Slice the beef and joint the partridge into 4/6 pieces. Line a pudding basin with 2/3 of the suet paste and place in the partridge, beef, mushrooms and herbs. Season and pour over the claret and enough of the stock to cover. Cover with the remaining paste, tie down with greaseproof and a pudding cloth or kitchen foil, steam for 3-3½ hrs.