Why it works: Meat and liver work together. They rank in the top 18% of all ingredient pairs, and cooks put them together in 332 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓
Partridges
Ingredients
Directions
Remove all the meat from the bones.
Take off the skin.
Pound the meat with the livers in a mortar.
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.
-
Meat + livertop 18% of all pairsSmell alikelowCooked together332 recipes
Shared aroma: guaiacol (smoky, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
More partridges recipes
You might also like
Green Corn Pudding64 recipes
Cornmeal mush12 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.