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Recipe For 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

Recipe for a Dish of Partridge. Cut up the partridges, after skinning and cleaning, into a pot with salt, onion juice, pepper, cilantro, vinegar, oil, a little murri naqî', cumin, and meatballs made from the breast of the partridges; put over a moderate fire, and when it is cooked, cover it with egg, and empty it out. Know that the breast of the partridge is only good for meatballs, for the meat is dry and not delicious, and if you pound the breast meat and beat it with egg and a bit of powdered white flour and suitable spices and make meatballs or ahrash, it will come to be mild and agreeable.

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