Partridge Soup

Ingredients

• 2 partridges
• 3 or 4 slices of ham
• a stick of celery
• 3 large onions
• 5 pints of boiling water
• a little salt
• a few peppercorns

Method

1. 1

   Skin the partridges and cut them into pieces, along with ham, celery, and onions.

2. 2

   Fry them in butter until brown, then put into a stew-pan with boiling water, peppercorns, mutton shank, and salt.

3. 3

   Stew gently for 2 hours, strain through a sieve, and return to a stew-pan with stewed celery and fried bread.

4. 4

   When near boiling, skim, pour into a tureen, and serve hot.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 368. The excerpt below is the record exactly as published.

PARTRIDGE SOUP. — Take 2 partridges ; skin them ; and cut them into pieces, with 3 or 4 slices of ham, a stick of celery, and 3 large onions cut into slices. Fry them all in butter till brown, but take care not to bum them. Then put them into a stew-pan, with 5 pints of boiling water, a few pepper- corns, a shank or two of mutton, and a little salt

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