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Partridges, Stuffed with Mushrooms

Partridges stuffed with sautéed mushrooms, roasted or stewed, served with mushroom or bread sauce and gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Mushroom and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Partridges, Stuffed with Mushrooms

Ingredients

Directions

Prepare the mushrooms

  1. Clean the mushrooms by rubbing the tops with a piece of flannel and a little salt.

  2. Rinse the mushrooms in cold water, lift them out quickly, and spread them on a clean cloth to dry.

Cook the mushrooms

  1. Melt the butter in a saucepan over low heat until it colors slightly, then add the mushrooms.

  2. Sprinkle the mushrooms with salt and cayenne, and shake the saucepan over the heat for 10 minutes.

  3. Transfer the mushroom mixture to a dish and let it cool.

Stuff and cook the partridges

  1. Stuff the cooled mushrooms into the partridges, sew them up securely, and truss them firmly.

  2. Roast or stew the partridges in the usual way, serving with mushroom sauce or bread sauce and gravy.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Small mushrooms
Provide the main filling, becoming moist and flavorful as they cook in butter.
Fresh butter
Carries the mushrooms' flavor and browns lightly, adding richness to the filling.
Young partridges
Serve as the main meat, cooked around the mushroom stuffing.

The step that matters

Cooking the mushrooms before stuffing. Mushrooms hold a lot of water. Cooking them in butter over low heat drives off moisture so the filling stays flavorful and does not make the birds soggy while roasting or stewing.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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