Why it works: Lemon and sauce are a kitchen classic. They rank in the top 30% of all ingredient pairs, and cooks put them together in 6,598 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Boiled Partridges
Ingredients
Directions
Prepare
Wash the partridges well and truss them.
Cook and serve
Place the partridges in boiling water.
Sprinkle 1 teaspoon of coarse sea salt over the partridges.
Simmer gently for 15 minutes for young birds or 20 minutes for older birds.
Serve with sliced lemon and your choice of sauce and game gravy.
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.
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Lemon + saucetop 30% of all pairsSmell alikelowCooked together6,598 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Partridges
- The main protein; gentle simmering cooks the meat through while keeping it tender and moist.
The step that matters
Simmer gently for the stated time. Gentle simmering cooks the meat evenly without toughening it. Cooking too long or at a hard boil can make the meat dry and stringy, so the time should match the age of the birds.
“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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