Andalusian roast partridge

The medieval Andalusian cookery books reveal that its people were very partial to game, and there are several recipes for partridge, like this one from The Exile’s Cookbook. After skinning and cleaning the partridge, it is cooked in water, salt, olive oil, pepper, coriander, some onion, almonds, murrī and vinegar. When it is done, it is finished off in the oven together with the strained broth in which it was cooked. This dish is a must for game lovers!

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