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Medieval Cookbook Search

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Search results for "partridges":

From Alte Kochrezepte aus dem bayrischen

(Germany, ~1500 - V. Bach, trans.)

(none found)

From Ancient Cookery [Arundel 334]

(England, 1425)

Browet farsyn

Pecokkes and Parteriches

Servise on flesshe-day

Servise on fleshe-day

On flessh-day

Browet farsure for x mees

From An Anonymous Tuscan Cookery Book

(Italy, ~1400 - Ariane Helou, trans.)


Civero of Hare

Chicken or Birds in Sumac Sauce


To Stuff a Sheep

Tart of Capon

For Invalids

From An Anonymous Andalusian Cookbook

(Andalusia, 13th c. - Charles Perry, trans.)

Royal Sanhâji

Recipe for a Dish of Partridge

Another Like Dish

Recipe for a Dish of Chicken or Partridge with Quince or Apple

Recipe for a Dish of Olives

Jewish Partridge

A Jewish Dish of Partridge

A Recipe for Roast Partridge

A Dish Praised in Springtime for Those with Fulness and Those with Burning Blood

A Dish of Partridge


A Jointed Hen

Another Partridge Dish

Another Partridge Dish

Dish of Chicken or Whatever Meat You Please

Recipe for a Dish of Partridge with Honey

Recipe for a Dish of Pullet or Partridge


From A Book of Cookrye

(England, 1591)

Sauce for capons, Phesant, Partriges or Woodcocks.

To bake Fesant or Partriges.

Roste a Phesant.

From Ein Buch von guter spise

(Germany, ca. 1345 - Alia Atlas, trans.)

19. Diz ist ein gut spise von eime lahs (This is a good food of a salmon)

From Recipes from John Crophill's Commonplace Book

(England, 1485)

(none found)

From Delights for Ladies

(England, 1609)

(none found)

From MS Douce 257

(England, 1381)

(none found)

From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

An Entrement

A Lofty Entrement

Sauce for Peacock


Parma Tarts of Fish

Cocade Pasty

Calunafree of Partridge

Stuffed Shoulders of Mutton

A Coulleys

Blancmange of Partridges

From Een notabel boecxken van cokeryen

(Netherlands, ca. 1510 - C. van Tets, trans.)


Thin kimmeneye

To Prepare Partridges

A Good Sauce

A Good Moertroel

Partridge Pies

From Enseignements qui enseingnent a apareillier toutes manieres de viandes

(France, ca. 1300 - D. Myers, trans.)

See here the lessons which teach preparation of all manner of meats


From Forme of Cury

(England, 1390)

For To Boile Fesauntes


IV - Pecokys and Partrigchis




From Fourme of Curye [Rylands MS 7]

(England, 1390)

(none found)

From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

(none found)

From The Good Housewife's Jewell

(England, 1596)

(none found)

From Das Kochbuch des Meisters Eberhard

(Germany, 15th century - V. Bach, trans.)

Partriges are frigid by nature

The food that is good for people is the meat of a lamb that is a year old or less

From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

(none found)

From Das Kuchbuch der Sabina Welserin

(Germany, 16th century - V. Armstrong, trans.)

126 To roast a chicken nice and tender

159 Sauce for partridges

From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

Breuet de almonde

For to boyle fesawantes and pertryks

For pekokys and pertrikis

For wodcock

From Libre del Coch

(Spain, 1520 - Robin Carroll-Mann, trans.)

29. Another Pottage of COriander Called the Second Celiandrate



75. THIN Sauce for roasted partridges or hens

114. brown Sauce for Partridges and Doves

From Due Libri di Cucina - Libro B

(Italy, 15th c. - Rebecca Friedman, trans.)

III Of dressing partridges

From Libro di cucina / Libro per cuoco

(Italy, 14th/15th c. - Louise Smithson, trans.)

VIII - Broth with eggs in (sauce) for good partridge

XXXI - Jelly of whatever meat

From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

You can tell young ducks from old ones

Third platter

Third platter

Second service

Second service

Roast: five pigs

Partridges mate towards the middle of February


From The Neapolitan recipe collection

(Italy, 15th c - T. Scully, trans.)

A Consommé Broth

Catalan-Style Partridge

French-Style Tremolette on Partridge

French-Style Sauce for Partridge

From A NEVV BOOKE of Cookerie

(England, 1615)

(none found)

From A Noble Boke off Cookry

(England, 1468)

A pertuche rost

Quayle rost

Pertuche stewed

Bruet de almonds

ffessand or pertuche

From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

For the second service

To make suckling pies

To make a potpourri called "Oylla podrida" in Spanish

Portuguese Partridges in pottage

Catalan Partridge

Second service for pottage

For the first service

Second service

Third service

From A Proper newe Booke of Cokerye

(England, mid-16th c.)

To make Shoes

From Le Recueil de Riom

(France, 15th century)

A sauce of partridge

From MS Royal 12.C.xii

(England/France, 1340 - D. Myers, trans.)

(none found)

From The Second part of the good Hus-wiues Iewell

(England, 1597)

(none found)

From Thomas Awkbarow's Recipes (MS Harley 5401)

(England, 15th century)
[based on a concordance]

(none found)

From The Prince of Transylvania's Court Cookbook

(Hungary, 16th c.)

Cooking and Roasting Grey Partridge

From The Treasurie of commodious Conceits

(England, 1573 - J. Holloway, transcr.)

A receipt to restore strength in them that arr brought low with long sicknesse

From A Treatise of Portuguese Cuisine from the 15th Century

(Portugal, 15th c. - Fernanda Gomes, trans.)

2 - Tigelada de perdiz

26 - Tigelada de perdiz (outra receita)

From Two Fifteenth-Century Cookery-Books

(England, 1430)

xviij - Pertrich stewyde

lxvij - Bruet of Almaynne

lxxxvij - Maumenye ryalle

Cxliiij - Schyconys with the bruesse

Partrich rosted

Partrich stwed

Quayle rosted


From Le Viandier de Taillevent

(France, ca. 1380 - James Prescott, trans.)


Here is how you make the pottage called menjoire

Partridge trimolette

From Recipes from the Wagstaff Miscellany

(England, 1460)

Stewyde pertrych

Blaw maungere

Blaunch mortruys

Mawmene ryall

Pertrich Rostyd

From Wel ende edelike spijse

(Dutch, late 15th c. - Christianne Muusers, trans.)


To make partridges of dough

Partridges with cumin sauce

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