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Jewish partridge

This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

Jewish Partridge. Clean the partridge and season it with salt, then crush its entrails with almonds and pine-nuts and add murri naqî', oil, a little cilantro juice, pepper, cinnamon, Chinese cinnamon, lavender, five eggs and sufficient salt. Boil two eggs, stuff the partridge with the stuffing and insert the boiled eggs and let the stuffing be between the skin and the meat, and some of it in the interior of the partridge. Then take a new pot and put in four spoonfuls of oil, half a spoonful of murri naqî' and two of salt. Put the partridge in it and put it on the fire, after attaching the cover with dough, and agitate it continuously so it will be thoroughly done, and when the sauce has dried, remove the lid and throw in half a spoonful of vinegar, throw in an "eye" of citron [leaves] and an "eye" of mint, and break two or three eggs into it. Then put a potsherd or copper pot full of burning coals on it until it is browned, and then turn (the contents) around so that the other side browns, and roast it all. Then put it in a dish and put the stuffing around it, and garnish it with the eggyolks with which you dotted the pot, or with roast pistachios, almonds and pine nuts, and sprinkle it with pepper and cinnamon after moistening with sugar, and present it, God willing.


Other versions of this recipe:

A Jewish Dish of Partridge (An Anonymous Andalusian Cookbook)

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