The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee



Ashdown Partridge Pudding

Meats - Game
Sussex

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


The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk

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.




Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats