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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

Partridge. Cut the partridge through all its joints, clean it and place in an earthenware pot and throw in salt, chopped onion, a spoon of murri and two of oil, chopped cilantro, pepper, some caraway and enough water; cook till done, then take a handful of coriander seed, ground as fine as kohl, break over it four eggs and cover the contents of the pot with them and throw some whole pine-nuts on it and serve, God willing.


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)

A Dish of 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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