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Poached Partridges England 15th Century

4 Marrow bones
2 lb To 2-1/2 lb partridge (Quail
6 Peppercorns
A little flour
Oil for frying
2 1/2 c Beef stock
2 1/2 c Red wine
1/4 ts Ground cloves
1/2 ts Mace
1/8 ts Saffron
1/2 ts Ginger
1 tb Parsley; freshly chopped

"Secure the cavities of the bird. Dust it with flour and brown it in oil. Add the stock, wine, cloves, and mace. Simmer for 1-1/2 hours, or until tender. Remove the bird, carve, and keep warm. Add the saffron and ginger, simmer the sauce, letting it reduce somewhat, until it is well coloured by the saffron. Check the seasoning. "Pour the sauce over the bird and sprinkle with freshly chopped parsley. "Serve with boiled rice."

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