All Easy Recipes. Cook all that you can cook. Partridge Pudding
 
This is one of the oldest recorded English recipes and the pudding is said to have been made in Saxon times.

What You Need:           
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  • Partridges
  • Salt, pepper
  • Mushrooms
  • Parsley or other herbs
  • Mace or nutmeg
  • Water

    • How To Cook:
    1. Line a well-greased basin with a good suet crust (which should include fresh white breadcrumbs for added lightness).

    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).

    3. Cover with stock, to which a glass of claret may be added if wished.

    4. Season with salt, pepper, chopped parsley or herbs and a suggestion of powdered mace or nutmeg.

    5. Cover with suet crust and tie over the pudding a scalded and floured cloth.

    6. Put into a deep pan of boiling water and cook for 3 - 3½ hours, keeping the pudding covered the whole time.

    TIP:
        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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