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Partridges with Mushrooms

Partridges stuffed with mushrooms, roasted or stewed, served with mushroom sauce, gravy, or bread 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 mushrooms

  1. Dissolve 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 mushrooms and butter to a plate and let them 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 jack with the heads down, or tie them to a spit.

  3. Roast for 30 to 40 minutes, or stew for 1 hour if preferred.

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

Mushrooms
Soften in butter to release moisture and flavor, keeping the stuffing juicy inside the bird.
Butter
Fat that carries seasoning and enriches the mushrooms and their cooking juices.

The step that matters

Cool the mushrooms before stuffing. Hot stuffing packed into a raw bird can partly cook the cavity unevenly and makes the bird harder to handle safely. Letting the mushrooms and butter cool first keeps the stuffing at a safer temperature 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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