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Partridges with Mushrooms

Partridges stuffed with mushrooms, roasted and served with sauce.

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 ↓

Partridges with Mushrooms

Ingredients

Directions

Prepare

  1. Prepare the mushrooms by cleaning them and cutting any larger ones into smaller pieces.

  2. Melt the butter in a pan over low heat, then add the mushrooms, salt, and cayenne pepper.

  3. Simmer the mushrooms for 8 to 10 minutes, then remove from heat and let cool.

Stuff and roast

  1. Stuff the cooled mushrooms into the bodies of the partridges and sew them up securely.

  2. Truss the partridges and roast them on a vertical spit or jack, heads down, for 30 to 40 minutes.

Serve

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

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

Partridges
Form the main body of the dish, carrying the stuffing as they roast.
Mushrooms
Add moisture and savoury flavour to the stuffing as they cook in butter.
Butter
Carries flavour and adds richness while cooking the mushrooms.

The step that matters

Let the mushrooms cool before stuffing. Warm stuffing can hold heat near the raw bird and may soften the mushrooms further, so cooling first makes the stuffing easier to handle and keeps the bird's cavity from being loaded with hot, loose filling.

“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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