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Partridges with Mushrooms

Partridges stuffed with mushroom mixture, roasted and served with gravy or bread sauce.

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

  1. Prepare the mushrooms by dissolving the butter in a pan over low heat.

  2. Add the mushrooms and cayenne pepper, simmer for 8 to 10 minutes.

  3. Remove from heat and let cool, then stuff the mushrooms into the bodies of the partridges.

Roast and serve

  1. Truss the partridges securely and roast them head down on a vertical rack.

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

  3. Serve with 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, which is cooked whole and stuffed.
Mushroom buttons
Add moisture and savoury flavour to the stuffing as they soften and release liquid.
Butter
Carries flavour and adds richness, helping the mushrooms soften gently in the pan.
Cayenne pepper
Adds gentle heat that contrasts with the richness of the bird and butter.

The step that matters

Cool the mushroom stuffing before filling the birds. Stuffing warm mushrooms into the partridges can raise the temperature of the raw bird's cavity unevenly and hold moisture in the bird. Letting the filling cool first keeps the handling safer and the cavity easier to fill, while the bird roasts through to cooked.

“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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