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To Broil Partridges

Broiled partridges seasoned with salt, pepper, and butter, optionally served with salt pork.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and pork are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 13,933 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

To Broil Partridges

Ingredients

Directions

Prepare

  1. Split the partridges through the back.

Broil and serve

  1. Broil them for 15 minutes.

  2. Serve with pepper, salt, and butter.

  3. Optionally, broil a piece of salt pork to serve alongside.

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. Butter + porktop 13% of all pairs
    Smell alikemoderate
    Cooked together13,933 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  2. Pepper + porktop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 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

Partridges
The main protein; their lean meat dries out quickly under direct heat.
Butter
Adds fat and richness, helping the lean meat taste moist and flavorful.

The step that matters

Broil them for 15 minutes. Partridge is lean and dries out quickly under direct high heat. Splitting the birds through the back exposes them evenly to the heat so they cook through without the breast drying before the legs are done.

“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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