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partridges


This is an excerpt from An Anonymous Tuscan Cookery Book
(Italy, ~1400 - Ariane Helou, trans.)
The original source can be found at Ariane Helou's website

Partridges. Take boiled partridges and cut-up chickens with savory herbs, salt, and good spices ground in a mortar; and fry said meat with lard, set it to cook in a pot with a little water, and put almond milk in it; and at the end of its cooking time, add coriander: dilute with its broth, and make a granulated broth, if you like. In a similar way you can make peacocks, pheasants, young chickens, and little birds.

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