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This is an excerpt from Due Libri di Cucina - Libro B
(Italy, 15th c. - Rebecca Friedman, trans.)
The original source can be found at David Friedman's website

III Of dressing partridges. Take the partridge and cut it up and make it cook only in lard and put a little onion to cook with it, and when it is cooked, draw it forth from the fat and take pomegranate wine, the most refined kind that you can have, and boil everything together and put some sugar and a little Vernacia wine, and let it be good.