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To Stew Partridges

A stew made by simmering partridges in water, then seasoning the broth with salt, pepper, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pepper and cream are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 21,449 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

To Stew Partridges

Ingredients

Directions

Make the broth

  1. Cover the partridges with water in a pot.

  2. Simmer for a long time until the flavor is extracted.

  3. Strain the soup and season it with salt, pepper, and cream.

Finish the stew

  1. Add the partridges to the seasoned soup and stew them.

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. Pepper + creamtop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

Pepper and cream barely smell alike, yet cooks put them together in 21,449 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Partridges
Provide the meat, and simmering in water draws their flavor into the broth.
Cream
Adds richness and a smooth, creamy body to the seasoned broth.

The step that matters

Stewing the partridges in the seasoned soup. Partridge is lean game meat that becomes dry and tough if cooked too long or too hard. Gentle, moderate heat keeps the meat tender while it absorbs the flavor of the broth.

“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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