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Roast Partridges

Roast partridges seasoned with coarse sea salt, flour, and ghee, then baked until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Flour and ghee work together. They rank in the top 35% of all ingredient pairs, and cooks put them together in 539 recipes. The science ↓

Roast Partridges

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. If the weather permits, let the bird hang for a while to tenderize.

  2. Pick and singe the bird carefully.

  3. Remove the entrails and wash the bird thoroughly.

  4. Truss the bird with the head under the wing and legs drawn closely together.

Bake

  1. Rub the bird all over with coarse sea salt, flour, and plenty of ghee.

  2. Bake in a moderate oven at 350°F (175°C) until cooked through.

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. Flour + gheetop 35% of all pairs
    Smell alikelow
    Cooked together539 recipes

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

What each ingredient does

Partridge
Is the main protein, cooked whole so the meat sets and browns in the oven.
Ghee
Adds fat that carries heat to the skin, helping it brown and stay moist.
Flour
Dries the skin and helps it crisp and brown during roasting.

The step that matters

Bake until cooked through. Partridge is a small, lean bird that dries out quickly. Roasting only until the meat is just cooked through keeps it tender, while overcooking makes it tough.

“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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