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Catalan-style partridge


This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at University of Michigan Digital General Collection

Catalan-Style Partridge. Get the partridge and roast it; when it is cooked, take it down from the spit and slice the wings off at the breast, and into those cuts put the following sauce: get pomegranate juice or verjuice, salt, ground cloves and mild spices, and put this into the cuts while the partridge is hot; and note that the partridge should not be overcooked.

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