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In Perdice (Of Partridge)

In Perdice (Of Partridge) is a traditional Ancient Roman recipe for a classic dish of partridges served with a spiced honey, red wine and stock sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Of Partridge (In Perdice).

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Serves:

4

Rating:

Tags : Sauce RecipesSpice RecipesGame RecipesFowl RecipesAncient Roman Recipes

Original Recipe

In Perdice (from Apicius' De Re Coquinaria) VI, iii, 2

<In Perdice:>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.

Translation

[Of Partridge:] Boil the partridge in its feathers and pluck whilst still wet. [To cook the partridges:] If freshly killed, the partridge can be cooked in the sauce [described above] so the flesh does not harden. If the partridge was killed [several] days previously it should be boiled [in water first].

Modern Redaction

Ingredients:

2 partridges (still in their feathers), or oven-ready

For the Sauce:
1/2 tsp freshly-ground black pepper
1 tsp lovage seeds (or celery seeds)
1/2 tsp celery seeds
leaves from 1 sprig of mint
1 tsp myrtle berries, ground
4 tbsp raisins
1 tbsp honey
120ml red wine
250ml chicken (or game fowl) stock

Method:

If the partridge is freshly-killed, par-boil in its feathers and pluck whilst still warm (this will help the feathers come out). Otherwise use an oven-ready partridge. If the bird is old, par-boil in lightly-salted water for 20 minutes before finishing in the sauce below. Otherwise, cook by braising in the sauce.

Grind together the black pepper, lovage (or celery) seeds, celery seeds, mint leaves and myrtle berries in a mortar. Pound in the raisins then work in the honey and red wine. Turn into a pan, add the chicken (or game) stock and bring to a boil. Add the partridges, reduce to a simmer, cover and cook for about 40 minutes, or until the birds are done through and tender. Serve in the sauce.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.