Partridge Stewed45

Preparation info

    • Difficulty

      Medium

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 2 partridge, plucked and drawn
  • ½ pt/300 ml [white] wine

Method

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 in a pan with the wine and stock, bring to the boil, then simmer for about 1 hour 30 minutes until tender.

Stir in the ginger, saffron and salt just before serving.