A Loaf of Mushrooms and Partridges



  • Bread, a round loaf
  • a hash of partridges or rabbits
  • milk
  • egg
  • mushrooms a handful
  • ham 3 oz.
  • sauce.


  1. Have ready a hash of partridges or rabbits.
  2. Cut a piece off the top of the loaf for a lid.
  3. Rasp the outside to remove the hard crust.
  4. Take all the crumb out from the inside, leaving a thin shell.
  5. Brush the outside of the loaf all over with beaten egg.
  6. Put it in the oven to crisp and colour delicately.
  7. Keep hot.
  8. Whilst this is being done, peel some mushrooms and put them in a dish, cover with milk and put the lid on.
  9. Bake for half an hour.
  10. Drain off the milk, add a little brown gravy, and make it into a sauce in the usual way with butter and flour.
  11. Add the mushrooms to the sauce and keep hot.
  12. Have the partridge or rabbit hash very hot.
  13. The baked shell of the loaf should be just ready.
  14. Stand it on a hot dish.
  15. Fill it with the hot hash.
  16. Put on the lid of the loaf.
  17. Pour the stewed mushrooms and sauce into the dish round the loaf.
  18. Serve very hot.

Time: about 1 hour.


Small dinner rolls may be prepared in the same manner baked crisp and filled with stewed mushrooms, or oysters, or chicken, or any other delicate savoury stew. It is a good way of using up left-over dinner-rolls, and of avoiding the time and trouble of making pastry.