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Partridge on Toast

Partridge on Toast is a roasted partridge served on buttered toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and pepper are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 85,593 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Partridge on Toast

Ingredients

Directions

Prepare

  1. Dry pick the partridge and singe it with paper.

  2. Cut off the head and legs at the first joint.

  3. Drain and split the partridge down the back.

  4. Soak in salt water for 5 to 10 minutes, then drain and dry with a cloth.

  5. Rub the partridge with butter, coarse sea salt, and black pepper.

Broil and serve

  1. Place on a broiler, turning often and dipping into melted butter 2 to 3 times.

  2. Broil for about 20 minutes.

  3. Serve the partridge on squares of buttered toast.

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. 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

Partridge
Is the main protein; split and broiled so it cooks through and browns evenly.
Butter
Adds fat and moisture, and helps the skin brown as it is dipped and broiled.
Buttered toast
Serves as a crisp base that soaks up the juices and fat from the bird.

The step that matters

Turning and dipping under the broiler. Turning often and brushing with melted butter keeps the surface from drying or scorching while the heat cooks the bird through, giving even browning and a moist result.

“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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