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Recipe for Boiled Partridge

A recipe for the main course

  • 1 partridge
  • Pinch of each of the following:
    • pepper,
    • lovage,
    • celery seeds,
    • mint,
    • myrtle berries or raisins
  • Red wine
  • Vinegar
  • Olive oil
  • Anchovy essence
  • Honey
  • Place the partridge complete with its feathers in a large pot
  • Cover with cold water and simmer gently for about 45 minutes over a low heat.
  • Pluck the bird when cooked but still wet. A freshly killed partridge may be plucked first and then braised in the sauce so that it does not get tough.
  • To make the sauce, pound together the pepper, lovage, celery seeds, mint, myrtle berries or raisins in a mortar, and then mix them with the wine, vinegar, olive oil, anchovy essence and honey.
  • This makes a pleasant cold dressing to serve with the cooked partridge.
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