Partridge Soup

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Total: 120 min
Yield: 8.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (15)

2 partridges ↝ Pheasant, raw, meat and skin [Poultry Products]
3 slices of lean ham ↝ Pork, fresh, leg (ham), whole, separable lean only, raw [Pork Products]
2 shred onions ↝ Onions, raw [Vegetables and Vegetable Products]
1 head of celery ↝ Celery, raw [Vegetables and Vegetable Products]
1 large carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
1 turnip cut into any fanciful shapes ↝ Turnips, raw [Vegetables and Vegetable Products]
1 small lump of sugar ↝ Sugar, NFS [Sugars and honey]
2 oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
salt and pepper to taste ↝ Salt, table, iodized [Spices and Herbs]
salt and pepper to taste ↝ Spices, pepper, black [Spices and Herbs]
2 quarts of stock No. 105, or common, No. 106.

for soup base

3 pints of stock

for simmering vegetables

1 pint of stock

for note section

the crumb of a French roll ↝ Rolls, french [Baked Products]
stewed celery cut in slices ↝ Celery, raw [Vegetables and Vegetable Products]

Instructions (6)

Cut the partridges into pieces, and braise them in the butter and ham until quite tender; then take out the legs, wings, and breast, and set them by.
Keep the backs and other trimmings in the braise, and add the onions and celery; any remains of cold game can be put in, and 3 pints of stock.
Simmer slowly for 1 hour, strain it, and skim the fat off as clean as possible; put in the pieces that were taken out, give it one boil, and skim again to have it quite clear, and add the sugar and seasoning.
Now simmer the cut carrot and turnip in 1 pint of stock; when quite tender, put them to the partridges, and serve.

Note

The meat of the partridges may be pounded with the crumb of a French roll, and worked with the soup through a sieve.
Serve with stewed celery cut in slices, and put in the tureen.

Original Text

PARTRIDGE SOUP.

178. INGREDIENTS.—2 partridges, 3 slices of lean ham, 2 shred onions, 1 head of celery, 1 large carrot, and 1 turnip cut into any fanciful shapes, 1 small lump of sugar, 2 oz. of butter, salt and pepper to taste, 2 quarts of stock No. 105, or common, No. 106.

Mode.—Cut the partridges into pieces, and braise them in the butter and ham until quite tender; then take out the legs, wings, and breast, and set them by. Keep the backs and other trimmings in the braise, and add the onions and celery; any remains of cold game can be put in, and 3 pints of stock. Simmer slowly for 1 hour, strain it, and skim the fat off as clean as possible; put in the pieces that were taken out, give it one boil, and skim again to have it quite clear, and add the sugar and seasoning. Now simmer the cut carrot and turnip in 1 pint of stock; when quite tender, put them to the partridges, and serve.

Time.—2 hours. Average cost, 2s. or 1s. 6d. per quart.

Seasonable from September to February.

Sufficient for 8 persons.

Note.—The meat of the partridges may be pounded with the crumb of a French roll, and worked with the soup through a sieve. Serve with stewed celery cut in slices, and put in the tureen.

THE PARTRIDGE.—This is a timorous bird, being easily taken. It became known to the Greeks and Romans, whose tables it helped to furnish with food. Formerly, the Red was scarce in Italy, but its place was supplied by the White, which, at considerable expense, was frequently procured from the Alps. The Athenians trained this bird for fighting, and Severus used to lighten the cares of royalty by witnessing the spirit of its combats. The Greeks esteemed its leg most highly, and rejected the other portions as unfashionable to be eaten. The Romans, however, ventured a little further, and ate the breast, whilst we consider the bird as wholly palatable. It is an inhabitant of all the temperate countries of Europe, but, on account of the geniality of the climate, it abounds most in the Ukraine.

Notes

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