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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 Recipe for Roast Partridge. Clean it and place it on a spit, pound its entrails and beat them with two eggs, pepper, cinnamon, Chinese cinnamon, lavender, two spoonfuls of oil and one of murri. Roast it over a moderate fire and at a distance from it. Grease the inside and outside with this filling continuously until it absorbs it and is lightly browned. Put it in a dish and cut rue over it and sprinkle it with pepper and cinnamon and present it, God willing.

Other versions of this recipe:

A pertuche rost (A Noble Boke off Cookry)

Partrich rosted (Two Fifteenth-Century Cookery-Books)