Mrs Beeton Partridge Soup
This is an
original Mrs. Beeton recipe taken from her famous book,
Beeton’s Book of Household Management. Both the quantities and text
have been reproduced as originally published, with the exception of a
little reformatting of the ingredient list to make it easier to follow.
1oz = 25g
1lb = 450g
1 gill =
1 teacup =
1 pint =
1 quart =
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.
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