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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 the stuffing

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

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

  3. Remove the mushroom mixture from the heat and let it cool.

Stuff and roast

  1. Stuff the cooled mushrooms into the partridges.

  2. Sew the birds up and truss them securely.

  3. Roast the partridges 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).

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, cooked whole around the stuffing.
Mushrooms
Add moisture and earthy flavour to the stuffing as they soften while simmering.
Butter
Carries flavour and adds richness to the mushrooms as they cook.

The step that matters

Let the mushroom mixture cool before stuffing. Stuffing hot mushrooms into raw birds can start cooking the meat unevenly and softens the stuffing too much to hold its shape. Cooling it first keeps the filling firmer and the bird's cooking more predictable.

“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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