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Soup

Partridge Soup

A soup made by simmering partridges in water until the meat is tender.

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

Ingredients

Directions

  1. Prepare the partridges by cleaning and removing any unwanted parts.

  2. Place the partridges in a pot and cover with water.

  3. Simmer gently until the meat is tender and the flavors meld.

  4. For a richer flavor, add the remains of roast grouse to the pot.

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

Partridges
Provide the meat and body of the soup as they simmer slowly.
Grouse
Adds deeper, richer flavor from its roasted remains to the broth.

“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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