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Pastbidoes with Mushrooms

A partridge stuffed with mushrooms, seasoned with salt and cayenne, then roasted.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Pastbidoes with Mushrooms

Ingredients

Directions

Prepare the mushrooms

  1. Dissolve the butter over gentle heat.

  2. Add the mushrooms, sprinkle with salt and cayenne, and simmer for 8 to 10 minutes.

  3. Remove from heat and let cool.

Stuff and roast

  1. Stuff the mushrooms into the partridges and sew them up.

  2. Truss the partridges securely and roast them head down on a vertical jack or tie them to a spit.

  3. Roast for 30 to 40 minutes or until cooked through.

  4. Serve with brown mushroom sauce, gravy, or bread sauce.

Alternative: braise in gravy

  1. Truss and flour the birds, brown them lightly in butter, and cover with gravy.

  2. Simmer for 30 minutes.

  3. Add mushrooms to the gravy and cook for another 30 minutes.

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).

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

What each ingredient does

Partridges
Provide the main meat, which cooks around the stuffing and keeps it moist.
Mushrooms
Add moisture, savoury flavour and body to the stuffing.
Butter
Adds richness and carries flavour when melting and browning the birds.

The step that matters

Let the mushrooms cool before stuffing. Warm stuffing packed inside raw poultry can keep the bird in the temperature range where bacteria multiply while it roasts, and cooling also makes the stuffing easier to handle.

“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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