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partridges Mate Towards The Middle Of February

This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

Partridges mate towards the middle of February, and then take flight two by two: and at Easter they must be cooked in water, with beef flesh, at a full boil; then draw and roast them.

Item, partridge must be plucked dry, and cut off the claws and head, put in boiling water, then stick with venison if you have any, or bacon, and eat with fine salt, or in cold water and rose water and a little wine, or in three parts rose water, orange juice and wine, the fourth part.


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 (Enseignements qui enseingnent a apareillier toutes manieres de viandes)

Partridges (Le Viandier de Taillevent)

Partriges are frigid by nature (Das Kochbuch des Meisters Eberhard)

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