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📝 Description
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🥘 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.
👨🍳 Method
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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Partridge Soup this week, and I must say, it was a delightful journey into Victorian-era cooking. I found the process of braising the partridges with ham to be surprisingly aromatic, filling the kitchen with a warmth that was almost as comforting as the soup itself. The most delightful surprise came when I added the sugar—it wasn't overly sweet but rather balanced the richness of the game and the depth of the stock beautifully. This soup is perfect for the weeknight cook looking to elevate their dinner routine with a touch of old-world charm. The long simmer time might seem daunting, but it's well worth the effort for the complex, layered flavors that develop. The addition of carrots and turnips adds a lovely textural contrast and a pop of colour. Serve it with some crusty bread and a glass of red wine, and you'll feel like you've stepped into a cozy Victorian parlor. Next time, I'll try adding some fresh herbs for a modern twist.
