A sauce of partridge
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Le Recueil de Riom (France, 15th century), entitled "A sauce 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:

A sauce of partridge, and of roast chicken when one doesn't have partridge, and of onion chopped as small as one can. And, when you put the partridge over the fire, put a dish under it to catch the grease which falls. And cook the onion with the grease that falls. And take the onion with the grease and take the spices ミ cloves, and ginger, and cinnamon buds if you can find them. And put the onions to cook, if you don't have grease, take a little beef broth with them. And grind the spices and infuse in vinegar and wine. And take a little toasted bread and grind with the spices, and when the spices are ground and the bread, strain it all together. And, when the partridges are cooked, take them and put to cook with the broth a minute or two.

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 "Le Recueil de Riom". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?recue:14>. Accessed on May 24, 2020, 3:08 pm.

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