A Jewish Dish of Partridge
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from An Anonymous Andalusian Cookbook (Andalusia, 13th c. - Charles Perry, trans.), entitled "A Jewish Dish of Partridge". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

A Jewish Dish of Partridge. Clean it, joint it and put it in the pot with all the spices and flavorings and cilantro juice, onion juice, murri, half a spoonful of vinegar, three of oil, and sufficient water, "eyes" of mint, citron and whole pine-nuts. When it is cooked and the greater part of the sauce is gone, pound the giblets and the liver well and beat them with three eggs and leaven; cover the contents of the pot with this and stir it at the sides until it wrinkles. Dot it with eggyolks and then ladle it out and garnish it with eggyolks and "eyes" of mint, toasted pine-nuts and pistachios, sprinkle it with a little rosewater and present it, God willing.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

Jewish Partridge. Clean the partridge and season it with salt, then crush its entrails with almonds and pine-nuts and add murri naqî', oil, a little cilantro juice, pepper, cinnamon, Chinese cinnamon, lavender, five eggs and sufficient salt. Boil two eggs, stuff the partridge with the stuffing and insert the boiled eggs and let the stuffing be between the skin and the meat, and some of it in the interior of the partridge. Then take a new pot and put in four spoonfuls of oil, half a spoonful of murri naqî' and two of salt. Put the partridge in it and put it on the fire, after attaching the cover with dough, and agitate it continuously so it will be thoroughly done, and when the sauce has dried, remove the lid and throw in half a spoonful of vinegar, throw in an "eye" of citron [leaves] and an "eye" of mint, and break two or three eggs into it. Then put a potsherd or copper pot full of burning coals on it until it is browned, and then turn (the contents) around so that the other side browns, and roast it all. Then put it in a dish and put the stuffing around it, and garnish it with the eggyolks with which you dotted the pot, or with roast pistachios, almonds and pine nuts, and sprinkle it with pepper and cinnamon after moistening with sugar, and present it, God willing. [An Anonymous Andalusian Cookbook]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

partridges
onions
vinegar
oil
mint
citron
pine_nuts
nuts
liver
eggs
pistachios
rosewater


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "An Anonymous Andalusian Cookbook". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?anony:106>. Accessed on February 27, 2020, 1:00 pm.




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