MC Logo


This is an excerpt from Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
The original source can be found at James Prescott's website

Partridges. Pluck them dry, refresh them in boiling water, lard them, remove the heads and feet, and roast them; eat them with fine salt. In a pie; eat them with fine salt.

Some cut them up, slice them into small bits, put them between two plates with some cold water and salt, heat them on the coals until the water boils, and eat them. They say that it is a very good sauce.


Other versions of this recipe:

Tigelada de perdiz (A Treatise of Portuguese Cuisine from the 15th Century)

Tigelada de perdiz (outra receita) (A Treatise of Portuguese Cuisine from the 15th Century)

A Dish of Partridge (An Anonymous Andalusian Cookbook)

Partridge (An Anonymous Andalusian Cookbook)

Partridges (Enseignements qui enseingnent a apareillier toutes manieres de viandes)

Partridges mate towards the middle of February (Le Menagier de Paris)

Partriges are frigid by nature (Das Kochbuch des Meisters Eberhard)

Home : Recipes : Menus : Search : Books : FAQ : Contact