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In perdice (Boiled Partridge)
In perdice (Boiled Partridge) is a traditional Ancient Roman recipe for dish of partridge boiled in water and served with a spiced sauce of red wine, red wine vinegar and fish sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of In perdice.
prep time
15 minutes
cook time
45 minutes
Total Time:
60 minutes
Serves:
1
Rating: 
Tags : Spice RecipesFowl RecipesAncient Roman Recipes
Original Recipe
In perdice: Piper, ligusticum, apii semen, mentam, myrtae bacas vel uvam passam, mel, vinum, acetum, liquamen et oleum. uteris frigido. 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
Pepper, lovage, celery seed, mint, myrtle berries, also raisins, honey wine, vinegar, broth, and oil. Use it cold. The partridge is scalded with its feathers, and while wet the feathers are taken off; the hair singed it is then cooked in its own juice braised and when done will not be hard if care is taken to baste it. Should it remain hard if it is old you must continue to cook it until it is tender.
Ingredients:
1 partridge for each person
a pinch each of pepper,
lovage (or celery leaves),
celery seeds, mint, myrtle berries (or
juniper berries)
30ml red wine
30 ml red wine vinegar
1 tbsp olive oil
1 tbsp
liquamen (or Nam Pla)
honey
Method:
The original recipe called for putting the gutted partridge complete with feathers into a pot, but a plucked bird will also work. Cover with water and simmer gently for 45 minutes on a low heat. Drain the birds (and pluck if using feathered birds) and dry well.
Pound together the spices in a pestle and mortar. Add the red wine, vinegar, honey and liquamen to this, stirring to mix the spices in.
Pour over the partridges and serve.
Find more recipes from Apicius' De Re Coquinaria, part of this site's Ancient Roman recipes collection.
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