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Partridges with Mushrooms

Partridges stuffed with mushrooms and roasted, 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 the stuffing

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

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

  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.

  3. Roast them on a vertical spit with the heads downwards, or tie them to an ordinary spit.

  4. Roast for 30 to 40 minutes, or until cooked through.

  5. 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).

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

What each ingredient does

Partridges
Form the main dish, with the stuffing cooking inside the birds as they roast.
Mushrooms
Release moisture as they cook, keeping the stuffing juicy and adding earthy flavour.
Butter
Carries the mushrooms in the pan, adding richness and helping them brown gently.

The step that matters

Cooking the stuffing before it goes inside the birds. Stuffing that is still raw when the bird is roasted may not reach a safe temperature in time, and the mushrooms need to cool before stuffing so the birds are not overfilled with hot, wet mixture.

“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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