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Partridges, Hashed

A roasted partridge dusted with flour, served with gravy and bread sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Flour and sauce are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 8,078 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Partridges, Hashed

Ingredients

Directions

Prepare

  1. Remove the gills from the partridge and truss it firmly.

Roast

  1. Roast the partridge over a bright fire, basting it well.

  2. Dust the partridge with flour and frost it.

Serve

  1. Serve hot with gravy poured over the bird and alongside bread sauce.

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. Flour + saucetop 18% of all pairs
    Smell alikemoderate
    Cooked together8,078 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Bread + saucetop 22% of all pairs
    Smell alikelow
    Cooked together4,934 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Flour + breadtop 25% of all pairs
    Smell alikelow
    Cooked together10,383 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and bread barely smell alike, yet cooks put them together in 10,383 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Partridge
Forms the main dish, cooked whole so the meat stays moist while the skin browns.
Flour
Dusted on the bird to help the surface brown and crisp in the heat.
Gravy
Poured over the bird to add moisture and savoury flavour to the meat.
Bread sauce
Served alongside to add a soft, creamy texture that complements the roasted bird.

The step that matters

Roast the partridge over a bright fire, basting it well.. High, direct heat browns the skin and builds flavour, while regular basting spreads the juices and fat over the surface so the lean meat does not dry out.

“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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