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Catalan partridge


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

Catalan Partridge. Roast the partridge, then take dates cut small, & wash candied oranges cut into little pieces, marmalade cut into pieces, Spanish wine, fresh butter, sugar & cinnamon, & make it to stew well together, & serve.

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