Partridge
Ingredients
Directions
Prepare
Dress and wash the partridge.
Rub the partridge with coarse sea salt.
Brown and cook
Heat the butter in a pan and brown the partridge on both sides.
If the butter darkens too much, sprinkle a little water over it.
Once browned, add several tablespoons of broth.
Cook in a covered pot for 1 hour if the fowl is young, or 1.5 hours if older.
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
What each ingredient does
- Partridge
- Is the main protein, cooked gently in a covered pot so it becomes tender.
- Butter
- Fat that browns the partridge, adding colour and a rich, nutty flavour.
The step that matters
Browning the partridge in butter. Butter can darken and burn quickly over high heat, giving bitter flavour. Adding a little water cools the pan and slows the darkening, while the surface still browns through the Maillard reaction for flavour.
“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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