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Partridge Soup
Soups

With celery and onion (Eaton 1822, Acton 1845)


Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

PARTRIDGE SOUP. Skin two old partridges, and cut them into pieces, with three or four slices of ham, a stick of celery, and three large onions sliced. Fry them all in butter till brown, but take care not to burn them. Then put them into a stewpan, with five pints of boiling water, a few peppercorns, a shank or two of mutton, and a little salt. Stew it gently two hours, strain it through a sieve, and put it again into a stewpan, with some stewed celery and fried bread. When it is near boiling, skim it, pour it into a tureen, and send it up hot.




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