Partridge Soup

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Time: Cook: 120 min Total: 120 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

two large old partridges ↝ Pheasant, raw, meat and skin [Poultry Products]
three or four slices of ham ↝ Ham [Cold cuts and cured meats]
a little celery ↝ Celery, raw [Vegetables and Vegetable Products]
three large onions cut in slices ↝ Onions, raw [Vegetables and Vegetable Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
three quarts of boiling water ↝ Water, tap [Tap water]
a few pepper corns ↝ Corn, raw [Corn]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
some stewed celery ↝ Celery, raw [Vegetables and Vegetable Products]
fried bread ↝ Bread, vegetable [Yeast breads]

Instructions (6)

Take two large old partridges, skin them, and cut them into pieces.
Add three or four slices of ham, a little celery, and three large onions cut in slices.
Fry them in butter till they are brown, but be sure you do not let them burn.
Put them into a stew-pan, with three quarts of boiling water, a few pepper corns, and a little salt.
After it has stewed gently for two hours, strain it through a sieve.
Put it again into your stew-pan, with some stewed celery and fried bread.

Original Text

Partridge Soup.
TAKE two large old partridges, skin them, and cut them into pieces, with three or four slices of ham, a little celery, and three large onions cut in slices. Fry them in butter till they are brown, but be sure you do not let them burn. Then put them into a stew-pan, with three quarts of boiling water, a few pepper corns, and a little salt. After it has stewed gently for two hours, strain it through a sieve, put it again into your stew-pan, with some stewed celery and fried bread. When it is

Notes

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