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Broiled Partridge

Broiled partridges seasoned with salt and cayenne, served with butter and brown gravy or mushroom sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and mushroom are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Broiled Partridge

Ingredients

Directions

Prepare

  1. Pluck, draw, and cut the partridges in half.

  2. Wipe the inside thoroughly with a damp cloth.

  3. Season with salt and cayenne pepper.

Cook and serve

  1. Broil over a clear fire until cooked.

  2. Place on a hot dish and rub a small piece of butter over each half.

  3. Serve with brown gravy or mushroom sauce.

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 + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Pepper + buttertop 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

Partridges
Form the main meat of the dish, cooked by direct heat from the broiling.
Butter
Adds richness and a glossy finish when rubbed over the hot halves.

The step that matters

Broil over a clear fire until cooked. Partridge is lean and dries out quickly under direct heat. Cooking over a clear, steady fire rather than flaring flames helps the meat cook through evenly while staying moist and avoiding burnt surfaces.

“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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