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Broiled Partridge

A partridge roasted on a grill, basted with butter.

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

Ingredients

Directions

Prepare and cook

  1. Open the partridge on the back without breaking the breast.

  2. Place it on a grill and broil, basting with butter while cooking.

Serve

  1. Serve on hot plates.

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

Partridge
Is the main protein, cooked whole so its meat is the centre of the dish.
Butter
Adds fat and moisture while basting, helping the surface brown and stay juicy.

The step that matters

Opening the partridge without breaking the breast. Keeping the breast intact helps the bird cook evenly and stay moist. Cutting through it exposes the lean meat to direct heat, which dries it out and makes it cook unevenly.

“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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