A Recipe for Roast 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 Recipe for Roast 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 Recipe for Roast Partridge. Clean it and place it on a spit, pound its entrails and beat them with two eggs, pepper, cinnamon, Chinese cinnamon, lavender, two spoonfuls of oil and one of murri. Roast it over a moderate fire and at a distance from it. Grease the inside and outside with this filling continuously until it absorbs it and is lightly browned. Put it in a dish and cut rue over it and sprinkle it with pepper and cinnamon 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]

A pertuehe tak a fedir and put it in to his hed and let hym dye and pulle hym dry and drawe hym and rost hym as ye wold raise the legges and wingys of an henne and mynee hym sauce hym with wyne pouder of guinger and salt and warme it on the fyere and serue it. [A Noble Boke off Cookry]

Partrich rosted. Take a partrich, and sle him in the nape of the hede with a fethur; (Note: D. settles this stop) dight him, larde him, and roste him as thou doest a ffesaunte in the same wise, And serue him forth; then sauce him with wyne, pouder of ginger and salt, And sette hit in a dissh on the fuyre til hit boyle; then cast powder ginger, Canell, thereon, And kutte him so; or elles ete him with sugur and Mustard. [Two Fifteenth-Century Cookery-Books]

[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
seafood
eggs
pepper
cinnamon
lavender
oil
grease
rue


[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:107>. Accessed on December 10, 2019, 10:14 pm.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:79>. Accessed on December 10, 2019, 10:14 pm.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:305>. Accessed on December 10, 2019, 10:14 pm.




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