Partridge pieces, usually with beef and often with mushrooms and herbs, in a suet pastry case, steamed.
See also: Ashdown Partridge Pudding, Partridge and Cabbage Pudding
Original Receipt from 'Dressed Game and Poultry à la Mode', by Harriet A. de Salis, 1888
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.
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