Recipe for a Dish of Partridge
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by [name]

This entry is a re-creation of a recipe from An Anonymous Andalusian Cookbook (Andalusia, 13th c. - Charles Perry, trans.), entitled "Recipe for 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:

Recipe for a Dish of Partridge. Cut up the partridges, after skinning and cleaning, into a pot with salt, onion juice, pepper, cilantro, vinegar, oil, a little murri naqî', cumin, and meatballs made from the breast of the partridges; put over a moderate fire, and when it is cooked, cover it with egg, and empty it out. Know that the breast of the partridge is only good for meatballs, for the meat is dry and not delicious, and if you pound the breast meat and beat it with egg and a bit of powdered white flour and suitable spices and make meatballs or ahrash, it will come to be mild and agreeable.

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


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Searchable index of "An Anonymous Andalusian Cookbook". Medieval Cookery.
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