Recipe for a 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 "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
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]

[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
salt
onions
pepper
vinegar
oil
cumin
eggs
flour


[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:57>. Accessed on April 2, 2020, 1:08 pm.




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