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Broiled Partridges

Partridges are cleaned, seasoned, broiled, buttered, and served with brown gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and butter 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 ↓

Broiled Partridges

Ingredients

Directions

Prepare

  1. Thoroughly pick and draw the partridges, then divide each through the back and breast, and wipe the insides.

  2. Season the partridges with coarse sea salt, black pepper, and a little cayenne.

Broil and serve

  1. Place the partridges over a clear, bright fire to broil for 15 to 20 minutes.

  2. When done, rub a piece of fresh butter over them.

  3. Serve hot with brown gravy.

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. Pepper + buttertop 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

Partridges
Provide the main meat, which broiling cooks quickly over direct heat to tenderness.
Butter
Adds richness and moisture to the finished birds when rubbed over them after cooking.
Brown gravy
Adds moisture and savoury flavour to the plated birds at serving.

The step that matters

Place the partridges over a clear, bright fire to broil for 15 to 20 minutes.. Broiling relies on steady, intense direct heat; a weak or smoky fire browns the outside without cooking the meat through, or dries it out. Watching the timing helps the meat cook evenly.

“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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