Partridge or Snipe
Ingredients
Directions
Broil the partridge or snipe over a hot fire and season to taste.
Pour a little melted butter over the meat.
Serve on toast.
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 or snipe
- Is the main protein, which browns and firms under the high heat of the broil.
- Melted butter
- Adds richness and moisture, coating the meat so it stays juicy and tastes savoury.
- Toast
- Gives a crisp, absorbent base that soaks up the juices and butter.
The step that matters
Broiling over a hot fire. High heat browns the outside quickly while the inside is still cooking. Too little heat or too long a cook dries the small bird out, so watch it closely and baste with butter.
“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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