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Broiled Partridge

A young partridge seasoned with coarse sea salt and broiled over a clear fire.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Broiled Partridge

Ingredients

Directions

Prepare

  1. Split the partridge in half.

  2. Wipe it inside and out with a soft, clean cloth; do not wash it.

Cook and serve

  1. Broil the partridge delicately over a clear fire.

  2. Sprinkle with coarse sea salt before serving.

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

What each ingredient does

Partridge
Is the main protein; its lean flesh cooks quickly and can dry out if overcooked.
Coarse sea salt
Seasons the surface of the meat, adding flavour at the end of cooking.

The step that matters

Broil the partridge delicately over a clear fire. Lean game birds dry out quickly under strong, uneven heat. A gentle, steady fire cooks the flesh through while keeping it moist and tender.

“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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