Poached partridges england, 15th century

Yield: 2 Servings

Measure Ingredient
4 eaches Marrow bones
2 pounds To 2-1/2 lb partridge (Quail
6 eaches Peppercorns
A little flour
Oil for frying
2½ cup Beef stock
2½ cup Red wine
¼ teaspoon Ground cloves
½ teaspoon Mace
⅛ teaspoon Saffron
½ teaspoon Ginger
1 tablespoon Parsley; freshly chopped

"Secure the cavities of the bird. Dust it with flour and brown it in oil. Add the stock, wine, cloves, and mace. Simmer for 1-½ hours, or until tender. Remove the bird, carve, and keep warm. Add the saffron and ginger, simmer the sauce, letting it reduce somewhat, until it is well coloured by the saffron. Check the seasoning.

"Pour the sauce over the bird and sprinkle with freshly chopped parsley.

"Serve with boiled rice."

From the Original: "Pertryche Stewyede": "Take fayre mary, brothe of beef or of Motoun, an whan it is wyl sothyn, take the brothe owt of the potte, an strayne it throw a straynour, an put it on an erthen potte; than take a gode quantyte of wyne, as thow it were half, an put ther-to; than take the pertryche, and stuffe him wythe whole pepir, an merw, an than swew the ventys of the pertryche, an take clowys, and maces, and hole pepir, an caste it in-to the potte, an let it boyle to-gederys; an when the pertryche is boylid ynow, take the pot of the fyre, and whan thou schalt serue hym forth, cast in-to the potte powder gyngere, salt, safron, and serue forth." (Two Fifteenth Century Cookery Books) Compiled and updated by Maxime de la Falaise in _Seven Centuries of English Cooking_ Grove Press, 1992 Typos by Jeff Pruett (except in the quote from the original)

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