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Partridge or Pheasant Jelly, or Soup

A soup or jelly made from partridges or pheasant simmered with butter or bacon fat, onions, celery, salt, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Onion and celery are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 18,518 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Partridge or Pheasant Jelly, or Soup

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the birds

  1. Skin and cut the partridges or pheasant into pieces.

Make the soup

  1. Fry the pieces with butter or bacon fat, onions, celery, and salt until cooked.

  2. Pour 3 quarts of boiling water over the cooked meat.

  3. Stew in a covered vessel in a pan of water on the fire or in an oven at 350°F (175°C) for 3 hours.

  4. Strain the soup before serving.

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. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Butter + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Pheasant + celerytop 16% of all pairs
    Smell alikemoderate
    Cooked together124 recipes

    Shared aroma: sabinene (woody, terpenic).

  4. Pheasant + oniontop 18% of all pairs
    Smell alikemoderate
    Cooked together200 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Pheasant + buttertop 20% of all pairs
    Smell alikemoderate
    Cooked together511 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Partridges or pheasant
Provides the meat and flavour that make up the body of the soup.
Butter or bacon fat
Carries the frying heat and adds richness and browning to the meat.
Onions
Add sweetness and savoury depth as they soften in the fat.
Celery
Adds a fresh, aromatic vegetable flavour to the broth.

The step that matters

Stew gently in a covered vessel. A covered, gentle stew for a long time lets the tough meat of older birds become tender and draws flavour into the water. Boiling hard or uncovered would toughen the meat and reduce the broth.

Swap the celery

How well each one fits the dish's main ingredients (pheasant, butter, onion):

  1. Garlicfits better
  2. Thymefits better
  3. Capersfits better
  4. Celerythe original

Fit is the average pairing score against pheasant, butter, onion. Candidates are from the same food group and used in at least 100 recipes.

“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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