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Another partridge Dish

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

Another Partridge Dish. Cut up the partridge, clean it and put it in the pot, pour in fresh water, fresh oil, vinegar, murri, a spoon of each; throw in rue, thyme leaves and an onion chopped finely, two heads of garlic pounded with walnuts and a dirham and a half of pepper; cook until done and break eggs and cover the contents of the pot with them, God willing.


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