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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 stwed. Take faire mighti broth of beef or of Mutton when hit is boyled ynow, and streyn hit thorgh a streynour, and put hit into an erthen potte, And take a good quantite of wyne, as hit were half a pynte, And take partrich, cloues, Maces, and hole peper, and cast in-to the potte, and lete boile wel togidre; And whan the partrich ben ynogh, take the potte from the fuyre, and then take faire brede kutte in thyn browes, and couche hem in a faire chargour, and ley the partrich on loft; And take powder of Ginger, salt, and hard yolkes of egges mynced, and caste into the broth, and powre the broth vppon the partrich into the chargeour, and serue it forth, but late hit be colored with saffron.


Other versions of this recipe:

Pertuche stewed (A Noble Boke off Cookry)

Pertrich stewyde (Two Fifteenth-Century Cookery-Books)