Partridge Stewed from Cooking and Dining in Medieval England by Peter Brears
Tuck the legs into the vents, push the butter and half the peppercorns inside and sew up the vents. Put the partridges, remaining peppercorns, cloves and mace i
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Cooking tools:
- Needle
- Butcher's twine
- Saucepan
- Stove
- Spoon
Ingredients
- 2 partridge, plucked and drawn
- 1 blade mace and 6 cloves
- pinch of saffron
- 2 oz/50 g butter [for marrow]
- ½ tsp ground ginger
- 1 tsp salt
- 20 peppercorns
- ¾ pt/450 ml beef or lamb stock
- ½ pt/300 ml [white] wine
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