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To Broil Partridges

Partridges are split, broiled, and served with pepper, coarse sea salt, butter, and 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 and broil

  1. Split the partridges through the back.

  2. Broil them for fifteen minutes.

Serve

  1. Serve with pepper, coarse sea salt, and a little butter.

  2. Broil a piece of salt pork to serve alongside for added flavor.

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 lean meat, which cooks quickly when split open for broiling.
Butter
Adds richness and moisture to the lean meat when served.
Salt pork
Adds savory fat and flavor alongside the birds.
Pepper
Adds sharp aroma and seasoning to the finished birds.

The step that matters

Broil them for fifteen minutes. Partridge is lean, and direct high heat dries lean meat quickly. Splitting the bird lets it cook faster and more evenly, so it should be watched closely to avoid overcooking.

“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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