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1. Line a well-greased basin with a good suet crust (which should include fresh white breadcrumbs for added lightness).
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2. Cut a brace of well-hung partridges into neat joints and season well. Fill the basin with alternate layers of the game and mushrooms (button mushrooms are best).
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3. Cover with stock, to which a glass of claret may be added if wished.
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4. Season with salt, pepper, chopped parsley or herbs and a suggestion of powdered mace or nutmeg.
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5. Cover with suet crust and tie over the pudding a scalded and floured cloth.
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6. Put into a deep pan of boiling water and cook for 3 - 3˝ hours, keeping the pudding covered the whole time.
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TIP:
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Boiling fowl or young rabbits may be substituted for the partridges; oysters were often added to the partridges in the old recipes.
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