Pertuche stewed
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from , entitled "Pertuche stewed". [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 stewe a pertuche or a wod cok and draw them and wesshe them clene and chope them with hole clowes and peper and couche them in an erthen pot put ther to dates mynced gret raisins of corans wyne and swet brothe salt it and cover the pot and set it on the fyer when it is enoughe sesson it with pouder of guinger and venygar and colour it with saffron and serue it.



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]

Partrich stwed. Take faire mighti broth of beef or of Mutton when hit is boyled ynow, and streyn hit thorgh a streynour, and put hit into an erthen potte, And take a good quantite of wyne, as hit were half a pynte, And take partrich, cloues, Maces, and hole peper, and cast in-to the potte, and lete boile wel togidre; And whan the partrich ben ynogh, take the potte from the fuyre, and then take faire brede kutte in thyn browes, and couche hem in a faire chargour, and ley the partrich on loft; And take powder of Ginger, salt, and hard yolkes of egges mynced, and caste into the broth, and powre the broth vppon the partrich into the chargeour, and serue it forth, but late hit be colored with saffron. []

xviij - Pertrich stewyde. Take fayre mary, (Note: Marrow. No. 28, in Douce MS., has my3ty brothe) brothe of Beef or of Motoun, an whan it is wyl sothyn, take the brothe owt of the potte, an strayne it thorw a straynour, an put it on an erthen potte; than take a gode quantyte of wyne, as thow it were half, an put ther-to; than take the pertryche, an stuffe hym wyth hole pepir, an merw, (Note: Marrow) an than sewe the ventys of the pertriche, an take clowys an maces, and hole pepir, an caste it in-to the potte, an let it boyle to-gederys; an whan the pertryche is boylid y-now, take the potte of the fyre, an whan thou schalt serue hym forth, caste in-to the potte powder gyngere, salt, safron, an serue forth. []

[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
chicken
cloves
pepper
dates
raisins
currants
wine
suet
broth
salt
podour
ginger
vinegar
saffron


[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
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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 "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:171>. Accessed on April 13, 2024, 4:33 pm.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:306>. Accessed on April 13, 2024, 4:33 pm.