Recipe Manuscript

To Boyl Partridges

Name: To Boyl Partridges
Prep time: PTPT25M
Cook time: PTPT1H
Yield: 6
Cuisine: European
Ingredients: 3 partridges (about 400–450 g each, or substitute guinea fowl, pheasant, or chicken); 1.5–2 liters water; 3–4 blades mace; 1 whole nutmeg, quartered; 5–6 whole cloves; 25 g unsalted butter, plus extra for finishing; 2–3 slices (60 g) white bread (or similar fine-crumbed bread like brioche); 75 ml sweet sherry (substitute: Muscat, Marsala, or sweet white wine); 1 lemon, sliced thin; 2 hard-boiled eggs (for minced yolk); Salt, to taste

1673

From the treasured pages of The whole body of cookery dissected

Unknown Author

Renaissance (1400 - 1700)European Intermediate Dinner Lunch

Original Recipe • 1673

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Boyl Partridges

"TAke three Partridges, put them into a Pipkin, with as much water as will cover them, also take three or four blades of Mace, one Nutmeg quartered, five or six whole Cloves, a piece of sweet Butter, two or three manchet toasts toasted brown, soak them in a little sack, or Muscadine, strain it through a canvas strainer with some of the broth, and put them into the Pipkin with your Partridges; boyl them very softly; often turning them until your broth be half consumed, then put in a little sweet butterr and salt. When your broth is boyled, garnish your dish with a sliced Lemon, and the yolk of a hard Egg minced small; then lay on small heaps between the slices of Lemon; and place your Partridge in your garnisht dish, on sippets; and your broth hot on them; lay upon the breasts of your Patridges, round slices of Lemon pared; mince small and strow on the yolk of a hard Egg; prick over all their breasts five or six wing feathers, and serve them up; after this manner you may boyl young Turkies, Pheasants, or Pea-Chickens, Wood-cocks, Quails, &c."

Note on the Original Text

Recipes of this era were written for experienced cooks, leaving out specifics like quantities, timings, and temperatures—relying instead on intuition and knowledge of the kitchen. The language is direct and somewhat practical, instructing the cook in broad strokes rather than detailed steps. Spelling was not standardized: 'boyl' for boil, 'Partridge' for partridge, 'sack' (for wine), and 'manchet' (fine white bread). These recipes prioritized process and used the ingredients then available, often assuming adaptations to local provision. Terms like 'pipkin' refer to small clay pots common at the time. The decorative use of feathers and various garnishes reflected period dining aesthetics.

Modern Kitchen Interpretation

Recipe's Origin

The whole body of cookery dissected - Click to view recipe in book

Title

The whole body of cookery dissected (1673)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1673

Publisher

Unknown

Background

A sumptuous exploration of 17th-century English cookery, 'The whole body of cookery dissected' serves up an array of recipes and kitchen wisdom, offering a flavorful journey through the dining tables of Restoration England.

Kindly made available by

Texas Woman's University

Historical Background of the Recipe

Learn about old traditions

This recipe is drawn from 'The whole body of cookery dissected,' published in 1673—a time when English cookery began incorporating New World spices and continental European techniques. Partridges and other wildfowl were considered delicacies, and the use of spices such as mace, nutmeg, and cloves signaled both luxury and a fondness for richly aromatic broths. The inclusion of sippets (toasted bread) and garnishes like lemon and egg yolk reflect the elegant dining customs of the late Stuart era, which favored visual complexity and layered flavors. The use of sack (sweet fortified wine) hints at the English love affair with imported wines and sherries.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the 17th century, this dish would have been prepared in a robust clay or earthenware pipkin perched over a hearth or open fire. A long-handled spoon or ladle was essential for turning the birds and skimming the broth. A cloth (such as canvas or muslin) would be used to strain the soaked bread. Toasting bread would be done over coals or in a fire-heated pan, while eggs were boiled in a smaller pot. Slicing and mincing tools would have included a small, sharp knife. Dishes for serving would be heavy ceramics or pewter, and sippets (bread bases) both soaked up the broth and acted as edible liners.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

25 mins

Cook Time

1 hr

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

3 partridges (about 14–16 oz each, or substitute guinea fowl, pheasant, or chicken)
6–8 cups water
3–4 blades mace
1 whole nutmeg, quartered
5–6 whole cloves
2 tablespoons (scant 1 oz) unsalted butter, plus extra for finishing
2–3 slices (about 2 oz) white bread (or similar fine-crumbed bread like brioche)
1/3 cup (2.5 fl oz) sweet sherry (substitute: Muscat, Marsala, or sweet white wine)
1 lemon, sliced thin
2 hard-boiled eggs (for minced yolk)
Salt, to taste

Instructions

To make this recipe with modern ingredients, take 3 partridges (about 14–16 oz each) and place them in a large pot with enough water (approximately 6–8 cups) to cover them.
Add 3–4 blades of mace, 1 whole nutmeg quartered, and 5–6 whole cloves.
Add about 2 tablespoons (scant 1 oz) of unsalted butter.
Toast 2–3 slices (about 2 oz) of good white bread until brown; soak the toasted bread in 1/3 cup (2.5 fl oz) of sweet sherry or Muscat wine.
Strain the soaked bread through a fine mesh strainer (or muslin cloth) with a ladleful of the hot broth, then add this mixture to the pot.
Simmer gently, turning the partridges often, until the broth is reduced by half (about 1 hour).
Add a little more butter and season lightly with salt.
To serve, arrange thin lemon slices and chopped hard-boiled egg yolk around the dish, lay the partridges on toasted bread slices (sippets), and pour over the hot broth.
Top the breasts with more lemon slices and sprinkle with chopped hard-boiled egg yolk.
Decorative feathers optional!
You may substitute young chicken, guinea fowl, pheasant, or quail if partridge is unavailable.

Estimated Calories

400 per serving

Cooking Estimates

We estimate the total time by adding the time it takes to prepare your ingredients, make the broth, soak and strain the bread, then simmer until the broth is reduced. One serving has about 400 calories, mainly from the game bird, bread, butter, and egg. The recipe serves 6 people, giving each person about half a partridge with broth, bread, and garnish.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.