Harleian MS. 279 (ab 1430) - .xviij. Pertrich stewyde. - Partridge Stewed
|Harleian MS. 279 (ab 1430) - .xviij. Pertrich stewyde. - Partridge Stewed|
xviij - Pertrich stewyde. Take fayre mary, (Note: Marrow. No. 28, in Douce MS., has my3ty brothe) brothe of Beef or of Motoun, an whan it is wyl sothyn, take the brothe owt of the potte, an strayne it thorw 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, an stuffe hym wyth hole pepir, an merw, (Note: Marrow) an than sewe the ventys of the pertriche, an take clowys an maces, and hole pepir, an caste it in-to the potte, an let it boyle to-gederys; an whan the pertryche is boylid y-now, take the potte of the fyre, an whan thou schalt serue hym forth, caste in-to the potte powder gyngere, salt, safron, an serue forth.
18. Partridge Stewed - Take fair marrow, broth of beef or of mutton, and when it is well cooked, take the broth out of the pot, and strain it through a strainer, and put it on an earthen pot; then take a good quantity of wine, as though it were half, and put there-to; then take the partridge, and stuff him with whole pepper, and marrow, and then sew the vents of the partridge, and take cloves and maces, and whole pepper, and caste it into the pot, and let it boil together; and when the partridge is boiled enough, take the pot off the fire, and when you shall serve him forth, caste into the pot, powder ginger, salt, saffron, and serve forth.
Interpreted Recipe Serves 1 as main, 2 as Side
1 skin on, bone in chicken thigh
1 cup beef broth
1/2 cup wine
1/4 tsp. crushed pepper (because whole peppers are not pleasant to bite into)
Skewers or Twine
3-4 whole cloves
1/8 tsp. mace
1/4 tsp. whole pepper
1/4 tsp. ginger
Pinch of saffron
Salt to taste
Please note, that partridge is a very lean game bird while chicken is not. If you are lucky enough to get partridge (which is prohibitively expensive in my area) you will want to include marrow in your recipe. I removed the skin, the excess fat and the bone from the chicken thigh, cracked the bone and placed it in the beef broth and wine and simmered it to create a fattier broth. While the broth, wine, skin, fat and bones were cooking, I peppered the inside of the thigh. I used a mix of peppers including black pepper, cubebs and long pepper, and liberally sprinkled it on. I then rolled the thigh up, and skewered it (you can see the "heart like" shape in the photo above). At this point I strained the broth, and then added the thigh and broth back into the pot, added cloves and whole pepper, and cooked until the thigh was cooked through. If the broth does not cover the thigh, you will want to flip it over at some point to cook the other side.
Before serving add a pinch of saffron and ginger to the broth, cook a few more minutes to extract the color and flavor of the saffron, taste for salt (modern diners will thank you).