Calunafree of Partridge
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Du fait de cuisine (France, 1420 - Elizabeth Cook, trans.), entitled "Calunafree 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:

47. The calunafree of partridge: he who will make it should take his partridges and clean them well and properly and restore(?) them and lard them very well and then spit and roast them very well and properly; and when they are roasted, take them off onto a fair and clean board, and then take them one after the other and cut them into fair members and leave the wings whole and cut the white meat very small as if one were carving it before the lord, and put this on fair silver dishes - and if you do not have enough silver dishes put then in a fair and clean pan. And take a great deal of cameline sauce and put it so that it covers everything, and put on only enough mustard to give it taste, and put on verjuice to cover everything. And according as you have meat take onions and chop them very small and put them in, and sugar, and flavor it with salt in good manner; and then put it to boil. And then when it comes to the sideboard arrange it in good order on fair serving dishes.



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]

CALIMAFREY OR LAZY SAUCE. Take mustard and powdered ginger and a little vinegar, and the grease and liquid from carp, and boil together: and if you want to make this sauce for a capon, instead of using the grease and liquid from the carp, add verjuice, vinegar and the capon grease. [Le Menagier de Paris]

[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
lard
mustard
verjuice
onions
sugar
salt


[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 "Du fait de cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?dufai:46>. Accessed on October 16, 2019, 5:28 am.

Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:495>. Accessed on October 16, 2019, 5:28 am.




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