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


Introduction
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
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
pork
broth
onions
grains_of_paradise
sugar
bread
chicken
liver
cinnamon
ginger
cloves
verjuice
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 "Een notabel boecxken van cokeryen". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?einno:41>. Accessed on October 20, 2019, 3:18 am.




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