Recipe: Partridges with Mushrooms

Take a brace of birds, and prepare about half a pound of button mushrooms, and place them in a stewpan with an ounce and a half of melted butter; add a slight sprinkling of salt and cayenne, and let them simmer for about nine minutes, then turn out all into a plate, and when quite cold put it into the bodies of the Partridges; sew and truss them securely and roast them in the usual way, and serve either mushroom Sauce round them, or they can be served up with their own gravy only, and bread Sauce handed.

Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)