Poached Partridges England, 15th Century Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
4 each: Marrow bones,
2 lbs: To 2-1/2 lb partridge, (Quail
6 each: Peppercorns,
A little flour,
Oil for frying,
2 1/2 cup: Beef stock,
2 1/2 cup: Red wine,
1/4 tsp: Ground cloves,
1/2 tsp: Mace,
1/8 tsp: Saffron,
1/2 tsp: Ginger,
1 tbsp: Parsley, freshly chopped
Directions:
"Secure the cavities of the bird. Dust it with flour and brown it
in oil. Add the stock, wine, cloves, and mace. Simmer for 1-1/2
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)
Source from luhu.jp
in oil. Add the stock, wine, cloves, and mace. Simmer for 1-1/2
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)
Source from luhu.jp