Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Partridge Broth
From Practical household cookery, 1891
Serves 4
This broth is recommended for strength and quality.
A modern interpretation · AI-generated from the original record
Ingredients
- two old partridges
- two pounds of knuckle of veal
- two quarts of cold water
Method
Combine water, partridges, and veal in a saucepan.
Boil, skim, add vegetables and bouquet garni, and simmer for four hours.
Strain.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 9. The excerpt below is the record exactly as published.
PARTRIDGE BROTH. Broth made with partridges is both warming and nourishing. Put two quarts of cold water into a saucepan, with two old partridges, cleaned and dressed as if for roasting, and two pounds of knuckle of veal
Cook this with the app: pantry check, scaling, and the assistant.