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partrich Rosted

This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

Partrich rosted. Take a partrich, and sle him in the nape of the hede with a fethur; (Note: D. settles this stop) dight him, larde him, and roste him as thou doest a ffesaunte in the same wise, And serue him forth; then sauce him with wyne, pouder of ginger and salt, And sette hit in a dissh on the fuyre til hit boyle; then cast powder ginger, Canell, thereon, And kutte him so; or elles ete him with sugur and Mustard.


Other versions of this recipe:

A pertuche rost (A Noble Boke off Cookry)

A Recipe for Roast Partridge (An Anonymous Andalusian Cookbook)

Recipes with similar titles:

Pertrich Rostyd (Recipes from the Wagstaff Miscellany)

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