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Broiled Birds

Broiled game birds seasoned with pepper, coarse sea salt, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pheasant and pepper work together. They rank in the top 20% of all ingredient pairs, and cooks put them together in 462 recipes. Both carry sabinene, which smells woody, terpenic. The science ↓

Broiled Birds

Ingredients

Directions

Prepare

  1. Prepare the birds by cleaning them.

Broil and serve

  1. Broil the birds over coals, being careful not to burn the legs and wings.

  2. Once done, season with pepper, coarse sea salt, and a large piece of butter.

  3. Serve hot.

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. Pheasant + peppertop 20% of all pairs
    Smell alikemoderate
    Cooked together462 recipes

    Shared aroma: sabinene (woody, terpenic).

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

    Shared aroma: decanal (soap, orange peel).

  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
Form the main meat of the dish, cooked over coals until tender.
Pheasants
Provide the main meat of the dish, cooked over coals until tender.
Pigeons
Provide the main meat of the dish, cooked over coals until tender.
Butter
Adds richness and moisture to the cooked birds when seasoned at the end.

The step that matters

Broiling the birds over coals. The legs and wings are thin and exposed, so they scorch before the thicker breast meat is cooked. Keeping them away from the hottest heat lets the whole bird cook evenly.

“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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