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Partridge Soup

A soup made from partridges, optionally flavored with remains of roast grouse.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Partridge Soup

Ingredients

Directions

Prepare

  1. Prepare the partridges by cleaning and removing any unwanted parts.

Make the soup

  1. Simmer the partridges in water until tender.

  2. If using, add the remains of roast grouse for additional flavor.

  3. Strain the soup and serve hot.

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

What each ingredient does

Partridges
Provide the main meat and flavor base for the soup as they simmer.
Remains of roast grouse
Add extra roasted, gamey flavor to the broth when used.

“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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