PARTRIDGE Soup

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (9)

two old partridges ↝ Pheasant, raw, meat and skin [Poultry Products]
three slices of ham ↝ Ham [Cold cuts and cured meats]
two or three onions sliced ↝ Onions, raw [Vegetables and Vegetable Products]
some celery ↝ Celery, raw [Vegetables and Vegetable Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
three quarts of water ↝ Water, tap [Tap water]
a few pepper-corns ↝ Corn, raw [Corn]
some stewed celery ↝ Celery, raw [Vegetables and Vegetable Products]
fried bread ↝ Bread, vegetable [Yeast breads]

Instructions (6)

Take off the skins of two old partridges, cut them into small pieces, with three slices of ham, two or three onions sliced, and some celery.
Fry them in butter till they are as brown as they can be made without burning.
Put them into three quarts of water, with a few pepper-corns.
Boil it slowly till a little more than a pint is consumed.
Strain it.
Put in some stewed celery and fried bread.

Original Text

To make PARTRIDGE Soup.
TAKE off the skins of two old partridges, cut them into small pieces, with three slices of ham, two or three onions sliced, and some celery, fry them in butter till they are as brown as they can be made without burning, then put them into three quarts of water, with a few pepper-corns, boil it slowly till a little more than a pint is consumed, then strain it, put in some stewed celery and fried bread.

Notes

—