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Roasted and Broiled Partridge

A partridge cooked by roasting or broiling, served with white or bread sauce and buttered toast.

From an old cookbook · modernised transcription
By Mary Ronald · From a historical cookbook (Project Gutenberg) · 5 ingredients
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Why it works: Butter and pork are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 13,933 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Roasted and Broiled Partridge

Ingredients

Directions

Prepare

  1. Dress and truss the partridge as you would a chicken.

  2. Lard the breast, or cover it with a slice of salt pork.

Roast

  1. Place the partridge in a baking pan with one tablespoonful of butter and two tablespoons of boiling water.

  2. Roast in a hot oven for about forty minutes, basting frequently.

  3. Place the bird on a hot dish, and around it on the same dish a border of coarse bread-crumbs, which have been thoroughly mixed in a saucepan with a tablespoonful of melted butter.

  4. Serve in a sauce-boat a white sauce or a bread sauce.

Broil instead

  1. If the partridge is to be broiled, split it down the back, rub it well with butter, place the inside next to the coals; cover and broil for twenty-five minutes.

  2. Keep it well moistened with butter, and turn it to brown on the skin side a few minutes before done.

  3. Sprinkle with salt and pepper, and serve on buttered toast.

Nutrition, whole recipe (rough)

350Calories
27 gProtein
26 gFat
2 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Pork100g cooked242
Butter1 tbsp (14g)102
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Mary Ronald. Recipe from a historical cookbook (Project Gutenberg).

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. See the original page.

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 + porktop 13% of all pairs
    Smell alikemoderate
    Cooked together13,933 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  2. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. 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 (in the method)
Is the main meat, cooked whole so its flesh stays moist and tender.
Butter
Adds moisture and fat that keep the bird from drying and help the skin brown.
Salt pork
Lards the breast with fat that bastes the lean meat during roasting.
Bread-crumbs (in the method)
Form a border that soaks up butter and juices, adding texture and richness to the plate.

The step that matters

Basting and turning the bird. Partridge is lean, so without regular basting with butter it dries out, and turning it near the end helps the skin brown evenly.

“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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