Clear Partridge Soup

Ingredients

• three partridges
• half a glass of Madeira
• a pinch of sugar
• a few drops of chilli vinegar

Method

1. 1

   Pluck and draw partridges, break bones, and prepare stock.

2. 2

   Strain and cool, removing fat.

3. 3

   Simmer with partridge pieces, clarify, and finish with Madeira, sugar, and chilli vinegar.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 231. The excerpt below is the record exactly as published.

three partridges in addition to your customary soup meat : pluck the birds, draw them, Clear partridge soup. -i . x i, i, i • n t, £ and cut them up, breakmg all bones oi any size with a mallet. Set the soup meat for consomme as usual, and when you have obtained as strong a stock as possible therefrom, strain it, and let it get cool ; remove all fat that may rise to the surface, and when quite clear, pour it into a large sauce-pan, adding all the pieces of part- ridge, including the livers of the birds, &c. ; set this on the fire to come slowly to the boil, skimming it very carefully ; after it has boiled, slack off the fire, and let the contents of your sauce-pan simmer slowly for an hour or more. Now strain the soup from the bones, clarify (it should be a nice, bright, clear consomme remember) and give it half a glass of Madeira, a pinch of sugar, and a few drops of chilli vineofa

Cook this with the app: pantry check, scaling, and the assistant.