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

This entry is a re-creation of a recipe from An Anonymous Andalusian Cookbook (Andalusia, 13th c. - Charles Perry, trans.), entitled "A 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 Dish of Partridge. Joint the partridge after cleaning it and put it in a pot. Throw in half a spoonful of vinegar, a spoon of oil, an eighth of a dirham of saffron, pine-nuts, crushed onion, spices, pepper and a dirham of Chinese cinnamon. Beat meatballs made from another partridge with sufficient salt and water; put it on a moderate fire and when it is done, cover the contents of the pot with four eggs and a little white flour, and take it out to the hearthstone so that the dough wrinkles. Hard-boil two eggs, ladle it out, and garnish it with the meatballs and yolks. Cut up two eggs fine and sprinkle them on the surface of the dish. Sprinkle it with fine spices 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]

2 - Tigelada de perdiz. Parta-se em pedaços uma perdiz mal-assada. À parte, numa caçarola, prepara-se um refogado com azeite ou manteiga, cebola picada, cravo, pimenta e açafrão. Passem-se os pedaços da perdiz na farinha de trigo e em seguida arrumem-se na panela, onde já está o refogado. Tomase vinagre misturado com água, e deita-se essa mistura na panela, onde já está a perdiz, de modo que atinja o meio do recipiente. Sal a gosto. Leva-se a cozinhar em fogo brando.

Partridge Slow Cooked in a Clay Pot. Cut a partially baked partridge into chunks. In a separate pot, prepare the saute with olive oil or butter, minced onion, cloves, black pepper and saffron. Dredge the partridge pieces in the wheat flour, and then arrange in the pan containing the saute. Take vinegar mixed with water, and add this mixture to the pot containing the partridge enough to fill it halfway. Add salt to taste. Cook over low heat. [A Treatise of Portuguese Cuisine from the 15th Century]

26 - Tigelada de perdiz (outra receita). Cozinha-se uma perdiz com uma posta de toucinho, sal e cheiro-verde, tendo o cuidado de não lhe pôr vinagre. Em seguida cortem-na em pedaços, como para ir à mesa. Faz-se uma calda, não muito grossa, com 450 gramas de açúcar e algumas gotas de água-de-flor. Nessa calda lançam-se fatias de pão duro bem finas, tirando-se a vasilha do fogo, assim que levantar fervura, e voltando com ela ao fogo logo após, até que a calda esteja bem grossa. Batam uma dúzia de ovos, claras separadas, ajuntando-lhe açúcar que adoce. Nesses ovos misturam-se os pedaços de perdiz. Forrem uma terrina com as fatias de pão que estiverem na calda, derramando sobre elas a perdiz com os ovos doces.

Partridge Slow Cooked in a Clay Pot (another recipe). Cook a partridge with a slice of bacon, salt and cheiro-verde, having care not to add vinegar. Then cut it into pieces, as for table serving. Make the syrup, not too thick, with 450g of sugar and a few drops of flower water. In that syrup, drop very thin dry bread slices, removing the pot from the fire as soon as it reaches a boil, and returning it to the fire afterwards, until the syrup becomes very thick. Beat a dozen eggs, whites separately, adding sugar to sweeten. Into these eggs add the pieces of partridge. Line a pan with the bread slices from the syrup, pouring over top the partridge with sweet eggs. [A Treatise of Portuguese Cuisine from the 15th Century]

Partridge. Cut the partridge through all its joints, clean it and place in an earthenware pot and throw in salt, chopped onion, a spoon of murri and two of oil, chopped cilantro, pepper, some caraway and enough water; cook till done, then take a handful of coriander seed, ground as fine as kohl, break over it four eggs and cover the contents of the pot with them and throw some whole pine-nuts on it and serve, God willing. [An Anonymous Andalusian Cookbook]

Partridges, turtledoves, wild hens, cormorants, all slightly larded, roasted, with a sauce of cinnamon and ginger, without pepper, tempered with wine. Again, partridges, turtledoves in pie. Wild hens, in September and October, with sour pepper. [Enseignements qui enseingnent a apareillier toutes manieres de viandes]

Partridges. Pluck them dry, refresh them in boiling water, lard them, remove the heads and feet, and roast them; eat them with fine salt. In a pie; eat them with fine salt.

Some cut them up, slice them into small bits, put them between two plates with some cold water and salt, heat them on the coals until the water boils, and eat them. They say that it is a very good sauce. [Le Viandier de Taillevent]

Partridges mate towards the middle of February, and then take flight two by two: and at Easter they must be cooked in water, with beef flesh, at a full boil; then draw and roast them.

Item, partridge must be plucked dry, and cut off the claws and head, put in boiling water, then stick with venison if you have any, or bacon, and eat with fine salt, or in cold water and rose water and a little wine, or in three parts rose water, orange juice and wine, the fourth part. [Le Menagier de Paris]

Partriges are frigid by nature, though not as frigid as domestic chickens. Its meat is not bad, but tender. Eating it does not harm healthy people, but it is not good for the sick and causes phlegm. Take its gall and mix it with old lard and in cuius cute pedicule exterius de sudore carnis crescunt illi se cum eo sepe perungant (?) and it passes through the skin. You will not find better [?]. Partridges are very healthy, and Rhazes says of them that is they are eaten boiled, they will drive the bad moisture and any rotten food out of the stomach. They also cause constipation.

Rephun est frigide nature atque domestica galina perdice frigidior est. Caro eius infirma non est sed fragilis. Et comesta sanos non multum ledit. Infirmis autem non valet quia facit sleymig. Accipe fel eius et veteris aruine commisce et in cuius cute pedicule exterius de sudore carnis crescunt illi se cum eo sepe pervngant et cutem eius pertransit et vlterius non crescunt. Rephuner sein gar gesund. Vnd spricht Rasis, das sie die eygenschaft habenn, wie man sie isset gesotenn oder gepratenn, so vertreiben sie die bösen feuchtigkeit von dem magenn vnd all faul speyß vnd stopffenn sie den leib. [Das Kochbuch des Meisters Eberhard]

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


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[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:170>. Accessed on April 5, 2020, 7:12 pm.

Searchable index of "A Treatise of Portuguese Cuisine from the 15th Century". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?treat:2>. Accessed on April 5, 2020, 7:12 pm.

Searchable index of "Enseignements qui enseingnent a apareillier toutes manieres de viandes". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ensei:15>. Accessed on April 5, 2020, 7:12 pm.

Searchable index of "Le Viandier de Taillevent". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?viand:48>. Accessed on April 5, 2020, 7:12 pm.

Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:345>. Accessed on April 5, 2020, 7:12 pm.

Searchable index of "Das Kochbuch des Meisters Eberhard". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kochb:71>. Accessed on April 5, 2020, 7:12 pm.

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