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Roast Partridge

Roast partridges seasoned with salt and pepper, wrapped in bacon, baked until cooked, served with game sauce or jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Pepper and sauce are a kitchen classic. They rank in the top 27% of all ingredient pairs, and cooks put them together in 15,303 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Roast Partridge

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. Remove the giblets from the partridges and season with salt and pepper.

  3. Place a slice of bacon over the breast of each partridge and tie it on.

Roast and serve

  1. Roast in the oven for about 30 minutes.

  2. Serve with game sauce or jelly.

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. Pepper + saucetop 27% of all pairs
    Smell alikelow
    Cooked together15,303 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Pepper and sauce barely smell alike, yet cooks put them together in 15,303 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Partridges
Provide the lean, delicate meat that is the main element of the dish.
Bacon
Melts fat over the breast as it roasts, keeping the lean meat moist and adding savoury flavour.

The step that matters

Tying the bacon over the breast. Lean game birds dry out quickly in dry oven heat. A bacon layer that stays firmly in place bastes the breast as its fat renders, helping it stay juicy during the roast.

“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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