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Calunafree Of partridge

This is an excerpt from Du fait de cuisine
(France, 1420 - Elizabeth Cook, trans.)
The original source can be found at David Friedman's website

47. The calunafree of partridge: he who will make it should take his partridges and clean them well and properly and restore(?) them and lard them very well and then spit and roast them very well and properly; and when they are roasted, take them off onto a fair and clean board, and then take them one after the other and cut them into fair members and leave the wings whole and cut the white meat very small as if one were carving it before the lord, and put this on fair silver dishes - and if you do not have enough silver dishes put then in a fair and clean pan. And take a great deal of cameline sauce and put it so that it covers everything, and put on only enough mustard to give it taste, and put on verjuice to cover everything. And according as you have meat take onions and chop them very small and put them in, and sugar, and flavor it with salt in good manner; and then put it to boil. And then when it comes to the sideboard arrange it in good order on fair serving dishes.


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