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To Broil Partridges

Broiled partridges served with pepper, coarse sea salt, butter, and optional 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

  1. Split the partridges through the back.

  2. Broil them for fifteen minutes.

  3. Serve with pepper, coarse sea salt, and butter.

  4. Optionally, serve with a piece of broiled salt pork for improvement.

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
Provide the main meat, which cooks through under direct heat once split flat.
Butter
Adds richness and moisture to the lean meat as it is served.

The step that matters

Broil them for fifteen minutes. Lean game birds dry out quickly under direct heat, so the split halves need watching so they cook through without drying.

“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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