To Prepare Partridges
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Een notabel boecxken van cokeryen (Netherlands, ca. 1510 - C. van Tets, trans.), entitled "To Prepare Partridges". [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:

To prepare partridges. Take partridges and roast them on a spit and when the partridges are ready stew them in a pot together with pork fat and with meat broth. After that take fried onion cut up small. One shall stew this with the partridges with grains of paradise and with a good amount of sugar. And then take toasted bread and chicken livers if you have been able to get them. Lay this to soften with meat broth and stir it well together. Then put it through a sieve and put it also in the pot with the partridges. Then put into it those things which belong to it, that is, cinnamon, ginger, cleyn cruyt, cloves and grains of paradise; mix this with verjuice and some salt in it. Then it is complete.

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 "Een notabel boecxken van cokeryen". Medieval Cookery.
  <>. Accessed on June 1, 2020, 6:50 am.

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