Cooking and Roasting Grey Partridge
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from The Prince of Transylvania's Court Cookbook (Hungary, 16th c.), entitled "Cooking and Roasting Grey 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:

Cooking and roasting grey partridge. Roast it first, then cut it into two in the middle, put it in a plate, cover it so it won't cool; grab a sour orange, peel it and squeeze it into the bird; put some sugar, bread roll pieces dipped in jam and wine and some cinnamon, pour these onto the bird, cover it with a plate, add some rose or lavender water; put the bird into the middle of the plate, pour some sweet wine onto it, add some bread rolls dipped into jam and wine and some cinnamon again, put it on a coal, cover it, once it's warm and the sauce is dense, and it has a sour taste from the orange; keep it covered, put it on the table, then remove the lid there. it will taste good, but don't add too much sauce.



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
oranges
birds
sugar
bread
wine
cinnamon
roses
lavender


[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 "The Prince of Transylvania's Court Cookbook". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?trans:766>. Accessed on April 8, 2020, 12:54 am.




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