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Roast Partridge

Roast partridge served on a slice of bread with bread sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Bread and sauce are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 4,934 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Roast Partridge

Oven, in the book's wordsA quick oven

Ingredients

Directions

Prepare

  1. Wipe the partridge inside and out.

  2. Cut off the head.

  3. Lay the strip of bacon on the breast.

  4. Tie the legs close to the breast.

Roast and serve

  1. Remove the string before serving.

  2. Place the bird on the slice of bread.

  3. Roast for 25 to 30 minutes.

  4. Serve on the bread with bread sauce.

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. Bread + saucetop 22% of all pairs
    Smell alikelow
    Cooked together4,934 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Partridge
Provides the lean meat that is roasted and served as the main dish.
Bacon
Its fat bastes the lean breast meat and adds savoury flavour as it cooks.
Bread
Sits under the bird, catching its juices and giving a soft base to serve it on.
Bread sauce
Adds moisture and a soft, savoury contrast to the lean roasted meat.

The step that matters

Roast for 25 to 30 minutes. Partridge is a lean bird with little fat, so it dries out quickly when overcooked. Keeping to the roasting time helps the meat stay moist, while the bacon on the breast protects it from drying.

“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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