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A Jewish Dish Of 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

A Jewish Dish of Partridge. Clean it, joint it and put it in the pot with all the spices and flavorings and cilantro juice, onion juice, murri, half a spoonful of vinegar, three of oil, and sufficient water, "eyes" of mint, citron and whole pine-nuts. When it is cooked and the greater part of the sauce is gone, pound the giblets and the liver well and beat them with three eggs and leaven; cover the contents of the pot with this and stir it at the sides until it wrinkles. Dot it with eggyolks and then ladle it out and garnish it with eggyolks and "eyes" of mint, toasted pine-nuts and pistachios, sprinkle it with a little rosewater and present it, God willing.

autodoc



Other versions of this recipe:

Jewish Partridge (An Anonymous Andalusian Cookbook)




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