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Partridges Broiled No. II

Broiled partridges served on buttered toast with melted butter, salt, pepper, and a salad.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and pepper are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 85,593 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Partridges Broiled No. II

Ingredients

Directions

Prepare

  1. Skewer the partridge through the wings and body to keep it in place.

  2. Prepare a clear, hot fire and heat the gridiron.

  3. Grease the gridiron well and place the partridge on it with the inner side facing the coals.

Broil

  1. Broil the bird under the fire, if possible.

  2. Rub the breast with butter and place a pan under the gridiron to catch drippings.

  3. Turn the bird occasionally, basting with melted butter each time.

  4. Cook for about 25 minutes, ensuring it is thoroughly cooked and not overdone.

Serve on toast

  1. Prepare slices of buttered toast, trimming the crust and moistening with drippings.

  2. Place the partridge on the toast, add melted butter on the breast, and sprinkle with salt and pepper.

  3. Serve with a salad.

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 + peppertop 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

Partridge
Is the main protein, cooked by radiant heat until the flesh is set and cooked through.
Butter
Adds richness and moisture, and promotes browning when basted over the bird.
Buttered toast
Soaks up drippings, giving a moist base that carries the cooked bird.

The step that matters

Turning and basting the bird. Lean game birds dry out and scorch easily over fierce heat. Turning evenly and basting with melted butter keeps the surface from burning while the inside cooks through.

“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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