Name: Made Dishes of Partridge
Ingredients: 3 partridges; ½ cup consomme; 2 tablespoons vinegar

Made Dishes of Partridge

Ingredients

3 partridges
½ cup consomme
2 tablespoons vinegar

Directions

Cook

Add ½ cup of consommé to a stewpan and heat.
Add more consommé as needed until the partridges are cooked through.
Mix in 2 tablespoons of vinegar.

Serve

Arrange the cooked partridges neatly on a dish and pour the sauce over them.

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 that is gently poached until cooked through in the consommé.
Consommé: Supplies the liquid for gentle poaching and forms the savoury sauce served with the birds.
Vinegar: Adds acidity that brightens and balances the rich, savoury flavour of the consommé sauce.

The step that matters

Adding consommé as needed until the partridges are cooked through. Partridge is lean and dries out easily, so the birds need gentle heat and enough liquid to cook through evenly without toughening. Checking doneness by sight or a thermometer prevents both undercooking and overcooking.

“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.