Partridge Pudding

Instructions

1. Skin a brace of well-kept partridges and cut them down into joints.
2. Line a deep basin with suet crust, observing the directions given in the preceding receipts.
3. Lay in the birds, which should be rather highly seasoned with pepper or cayenne, and moderately with salt; a seasoning of pounded mace or nutmeg can be used at discretion.
4. When mushrooms are plentiful, put a layer of buttons, or small flaps, cleaned as for pickling, alternately with a layer of partridge, in filling the pudding, which will then be most excellent eating.
5. Pour in water for the gravy, close the pudding with care, and boil it from three hours to three and a half.
6. The crust may be left untouched, and merely emptied of its contents, where it is objected to, or its place may be supplied with a richer one made of butter.
7. Puddings of veal, chickens, and young rabbits, may all be made by this receipt, or with the addition of oysters.