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partridges With cumin Sauce

This is an excerpt from Wel ende edelike spijse
(Dutch, late 15th c. - Christianne Muusers, trans.)
The original source can be found at Christianne Muusers's website

Partridges with cumin sauce. Roast them larded with cumin (sauce), with saffron, some pepper and some bread crumbs. Bray one with the other through a sieve. Temper [with] half wine and half water, and the third part vinegar. Strain itand boil to gether until it has thickened. Then let it cool.


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