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Portuguese partridges In Pottage


This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at MedievalCookery.com

Portuguese Partridges in pottage. Take partridges, & put them to boil: when cooked, cut a fresh citron into slices, oysters out of the shell, mushrooms that are washed, butter, white wine, a little pepper, & let stew well together, & serve so.

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