Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Ashdown Partridge Pudding
Game and Offal
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.




MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones 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 and Spicery Sausages Scones Soups Sweets and Toffee About ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats