Partridge Soup is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic game soup made from partridge cooked with vegetables in a beef-based stock. The full recipe is presented here and I hope you enjoy this classic British version of: Partridge Soup.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
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.
Modern Redaction
Ingredients:
2 partridges
3 slices of lean ham
2 onions, shredded
1 head of celery, chopped
1 large carrot, cut into fancy shapes
1 turnip, cut into fancy shapes
1/2 tsp sugar
60g butter
salt and freshly-ground black pepper, to taste
2.4l medium stock
Method:
Clean the partridges and cut into pieces. Melt the butter in a frying pan, add the ham and partridges and braise until almost cooked through and well browned. Remove the legs, wings and breasts and set these aside. Turn the contents of the pan into a large stockpot then add the onions and celery. Cover with 1.8l of the stock, bring to a simmer and cook for 60 minutes. After this time strain the liquid from the pan and skim off any fat from the surface.
Return the liquid to the pan and add the partridge pieces that were reserved. Bring to a boil and cook for 5 minutes then skim the surface once again. Add the sugar and seasonings, bring to a simmer and cook gently as you prepare the carrot and turnip.
Bring the remaining 600ml of stock to a boil, add the carrot and turnip pieces and cook for about 30 minutes, or until tender.
