Partridge pieces, usually with beef and often with mushrooms and herbs, in a suet pastry case, steamed.


Original Receipt from 'Dressed Game and Poultry à la Mode', by Harriet A. de Salis, 1888

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.