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Recipe For A Dish Of partridge With honey


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

Recipe for a Dish of Partridge with Honey. Let it hang overnight in its feathers after cutting its throat. Clean it in the morning and put it in a pot with half a spoonful of vinegar and three ûqiyas of good honey, peeled almonds and sufficient water and salt, three spoonfuls of oil, and half a dirham of saffron. Put it on the fire and when it is all done, take it down, having a large clay dish. Then cover it with cold breadcrumbs and two eggs without flour, and throw the two yolks in the pot. Then leave it until the surface is clear and shiny. Put it in a large clay dish and chop up the two egg yolks and garnish the dish with them. Then sprinkle it with fine spices and present it.

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