Skip to main content
Main

Stewed Partridge

A partridge stewed in stock, finished with egg yolk and bread crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Stewed Partridge

Ingredients

Directions

Prepare and simmer

  1. Truss the partridge as for roasting.

  2. Place it in a stewpan with the stock or beef tea.

  3. Simmer gently for 45 minutes.

Finish and serve

  1. Remove the partridge and brush the breast with egg yolk.

  2. Sprinkle with pepper, salt, and bread crumbs.

  3. Brown in a Dutch oven.

  4. Thicken the gravy and serve with the bird.

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. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

  2. Beef + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together4,032 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Beef + eggtop 31% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Partridge
Provides the main meat, which is cooked gently in the stock until tender.
Stock or beef tea
Moistens the bird during simmering and forms the base of the gravy.
Egg yolk
Brushed on the breast to help the crumb coating adhere and brown richly.
Bread crumbs
Forms a crisp, golden crust on the breast when browned.

The step that matters

Brown in a Dutch oven. Browning needs dry, direct heat on the crumb coating; if the bird is still wet from simmering or the heat is too low, the crust will steam and stay pale.

“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.

You might also like

Brown BreadBrown Bread461 recipesRoast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipesCorned BeefCorned Beef87 recipes