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Partridge, Broiled

Broiled partridges seasoned with salt and cayenne, served with butter and brown gravy or mushroom sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and mushroom are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Partridge, Broiled

Ingredients

Directions

Prepare

  1. Pluck and draw the partridges, then cut them in half.

  2. Wipe the insides thoroughly with a damp cloth.

  3. Season the birds with salt and cayenne pepper.

Broil and serve

  1. Broil them over a clear fire for 20 to 25 minutes.

  2. Rub a small piece of butter over each half before serving.

  3. Serve with brown gravy or mushroom 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. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  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
Lean game meat that forms the main body of the dish and is cooked directly by the heat.
Butter
Adds fat and richness to the surface of the birds, giving a softer mouthfeel and a glossy finish.

The step that matters

Broiling over a clear fire for 20 to 25 minutes. Partridge meat is lean and dries out quickly under intense heat, while the surface can char before the inside is cooked. Watching the heat and timing keeps the meat moist and evenly cooked.

“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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