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A 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 Dish of Partridge. Joint the partridge after cleaning it and put it in a pot. Throw in half a spoonful of vinegar, a spoon of oil, an eighth of a dirham of saffron, pine-nuts, crushed onion, spices, pepper and a dirham of Chinese cinnamon. Beat meatballs made from another partridge with sufficient salt and water; put it on a moderate fire and when it is done, cover the contents of the pot with four eggs and a little white flour, and take it out to the hearthstone so that the dough wrinkles. Hard-boil two eggs, ladle it out, and garnish it with the meatballs and yolks. Cut up two eggs fine and sprinkle them on the surface of the dish. Sprinkle it with fine spices and present it, God willing.

autodoc



Other versions of this recipe:

Tigelada de perdiz (A Treatise of Portuguese Cuisine from the 15th Century)

Tigelada de perdiz (outra receita) (A Treatise of Portuguese Cuisine from the 15th Century)

Partridge (An Anonymous Andalusian Cookbook)

Partridges (Enseignements qui enseingnent a apareillier toutes manieres de viandes)

Partridges (Le Viandier de Taillevent)

Partridges mate towards the middle of February (Le Menagier de Paris)

Partriges are frigid by nature (Das Kochbuch des Meisters Eberhard)




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