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Cooking And Roasting Grey partridge


This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at MedievalCookery.com

Cooking and roasting grey partridge. Roast it first, then cut it into two in the middle, put it in a plate, cover it so it won't cool; grab a sour orange, peel it and squeeze it into the bird; put some sugar, bread roll pieces dipped in jam and wine and some cinnamon, pour these onto the bird, cover it with a plate, add some rose or lavender water; put the bird into the middle of the plate, pour some sweet wine onto it, add some bread rolls dipped into jam and wine and some cinnamon again, put it on a coal, cover it, once it's warm and the sauce is dense, and it has a sour taste from the orange; keep it covered, put it on the table, then remove the lid there. it will taste good, but don't add too much sauce.

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