Partridge Soup
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Archive recipe
A historic Victorian British dish of partridges, lean ham, shred onions, celery and carrot. Adapted from Partridge Soup, from The Book of Household Management (1861).
Adapted from Partridge Soup, in The Book of Household Management (1861), preserved in the Open Recipe Archive's The Victorian British Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/victorian-britain/recipes/partridge-soup-2.md.
The dish
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www.gutenberg.org
3 of 10 items checked · 5 aisles
Cut the partridges into pieces, and braise them in the butter and ham until quite tender
then take out the legs, wings, and breast, and set them by
Keep the backs and other trimmings in the braise, and add the onions and celery; any remains of cold game can be put in, and 3 pints of stock
Simmer slowly for 1 hour, strain it, and skim the fat off as clean as possible
put in the pieces that were taken out, give it one boil, and skim again to have it quite clear, and add the sugar and seasoning
Now simmer the cut carrot and turnip in 1 pint of stock
when quite tender, put them to the partridges, and serve
Adapted from Open Recipe Archive · The Book of Household Management (1861; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)