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partridges


This is an excerpt from Enseignements qui enseingnent a apareillier toutes manieres de viandes
(France, ca. 1300 - D. Myers, trans.)
The original source can be found at MedievalCookery.com

Partridges, turtledoves, wild hens, cormorants, all slightly larded, roasted, with a sauce of cinnamon and ginger, without pepper, tempered with wine. Again, partridges, turtledoves in pie. Wild hens, in September and October, with sour pepper.

autodoc



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)

Partridge (An Anonymous Andalusian Cookbook)

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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