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Partridges with Mushrooms

Partridges stuffed with mushrooms, seasoned with salt and cayenne, roasted and served with mushroom sauce or 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 with Mushrooms

Ingredients

Directions

Prepare the stuffing

  1. Clean the mushrooms thoroughly.

  2. Melt the butter in a pan over low heat.

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

  4. Remove from heat and let the mushrooms cool.

Stuff and roast

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

  2. Truss the partridges securely and roast them on a spit or vertical jack, heads down.

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

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).

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 is cooked whole around the stuffing.
Mushrooms
Supply the moist, savoury filling that flavours the bird from inside.
Butter
Gently cooks the mushrooms and adds richness and flavour to the filling.

The step that matters

Let the mushrooms cool before stuffing. Hot mushrooms would add steam and heat to the bird's cavity, which can leave the meat uneven. Cooling the filling first keeps the stuffing safe to handle and lets the bird cook more evenly.

“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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