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Partridges, Broiled

Partridges are seasoned with salt, pepper, cayenne, and butter, then broiled over a bright fire.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pepper and butter are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 85,593 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Partridges, Broiled

Ingredients

Directions

Prepare

  1. Pick and draw the partridges.

  2. Divide each partridge through the back and breast.

  3. Wipe the insides clean.

  4. Season the birds well with salt, pepper, and cayenne.

Broil

  1. Broil them over a clear, bright fire.

  2. Baste with butter while cooking.

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. 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 substance of the dish, cooking through over direct heat.
Butter
Adds moisture and richness, and helps the surface brown as it bastes the birds.

The step that matters

Broil over a clear, bright fire. Direct high heat browns the skin quickly while the meat cooks through. If the fire is smoky or dull, the birds can scorch on the outside or cook unevenly. Basting with butter keeps the surface moist and helps it brown.

“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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