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Partridges, Salmi of

Partridges cooked in salad oil, claret, lemon rind and juice, seasoned with salt, pepper, cayenne, and served with fried sippets.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Partridges, Salmi of

Ingredients

Directions

Prepare

  1. Cut the cold roast partridge into neat joints.

  2. Remove the skin, fat, and sinew.

Make the sauce and serve

  1. Place the pieces in a saucepan with salad oil, claret, lemon rind, lemon juice, salt, pepper, and cayenne.

  2. Simmer gently for a few minutes until hot throughout.

  3. Serve immediately, garnished with fried sippets.

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 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

Claret
Wine gives the sauce its main flavour and acidity, and its tannins add depth.
Salad oil
Fat carries the flavours of the sauce and keeps the partridge pieces moist while heating.
Lemon juice
Acidity brightens the wine and balances the richness of the oil and meat.
Lemon rind
Aromatic oils in the zest add fragrance to the sauce.

The step that matters

Simmer gently. Gentle heat warms the partridge through without toughening the meat. Boiling hard would dry out the pieces and can make the wine-and-oil sauce separate or taste sharp.

“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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