Partridge Soup

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (4)

three birds ↝ Pheasant, raw, meat and skin [Poultry Products]
Grouse and partridges together ↝ Ruffed Grouse, breast meat, skinless, raw [Poultry Products]
the remains of roast grouse
a brace of partridges ↝ Pheasant, raw, meat and skin [Poultry Products]

Instructions (4)

This soup should be made in precisely the same manner as pheasant soup.
Use three partridges for this soup.
Alternatively, combine grouse and partridges for a finer soup.
The remains of roast grouse, added to a brace of partridges, will produce a very good effect.

Original Text

PARTRIDGE SOUP.

This is, we think, superior in flavour to the pheasant soup. It should be made in precisely the same manner, but three birds allowed for it instead of two. Grouse and partridges together will make a still finer one; the remains of roast grouse even, added to a brace of partridges, will produce a very good effect.

Notes

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