Partridge Soup
Ingredients
Directions
Prepare
Prepare the partridges by cleaning and removing any feathers.
If using, add the remains of the roast grouse to the pot.
Make the soup
Simmer the birds in water until tender, then strain the broth.
Season to taste and serve hot.
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.
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What each ingredient does
- Partridges
- Provide the main meat and flavour for the broth as they simmer.
- Roast grouse
- Adds extra roasted poultry flavour to the broth when used.
“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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