In perdice
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Original RecipeIn perdice (from Apicius' De Re Coquinaria)In perdice: Piper, ligusticum, apii semen, mentam, myrtae bacas vel uvam passam, mel, vinum, acetum, liquamen et oleum. uteris frigido. Perdicem cum pluma sua elixabis et madefactam depilabis. [perdices coctura]: occisa perdix potest ex iure coqui, ne indurescat. si ‹III› dierum fuerit, elixa coqui debet. TranslationPepper, lovage, celery seed, mint, myrtle berries, also raisins, honey wine, vinegar, broth, and oil. Use it cold. The partridge is scalded with its feathers, and while wet the feathers are taken off; the hair singed it is then cooked in its own juice braised and when done will not be hard if care is taken to baste it. Should it remain hard if it is old you must continue to cook it until it is tender. Ingredients:
1 partridge for each person Method:The original recipe called for putting the gutted partridge complete with feathers into a pot, but a plucked bird will also work. Cover with water and simmer gently for 45 minutes on a low heat. Drain the birds (and pluck if using feathered birds) and dry well. Pound together the spices in a pestle and mortar. Add the red wine, vinegar, honey and liquamen to this, stirring to mix the spices in. Pour over the partridges and serve. |
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