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Roast Partridges

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Bread and watercress work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 307 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Roast Partridges

Ingredients

Directions

  1. Truss the partridges like pheasants.

  2. Roast the partridges until cooked through, about the same time as pheasants.

  3. Omit steak from inside the partridges.

  4. Serve on fried bread with watercress around.

  5. Serve with gravy and bread 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. Bread + watercresstop 15% of all pairs
    Smell alikemoderate
    Cooked together307 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Watercress + saucetop 18% of all pairs
    Smell alikemoderate
    Cooked together295 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Bread + saucetop 22% of all pairs
    Smell alikelow
    Cooked together4,934 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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