Starne al mod Cathalano

#61 Starne al mod Cathalano
Piglia la sterna he cocela arosto; he quando he cotta, cazala dal spito he parte le ale dal petto,he pone in quelle fixure questo sapore: piglia sugo de [f° 22r] granate ho agresyo, sale he garofoli pisti he specie dolce, he ponelo dentro de le dite fixure quandro•l’e bene calda; he not ache la sterna non vole esser troppo cotta.

Catalan-Style Partridge
Get the partridge and roast it; when it is cooked, take it down from the spit and slice the wings off at the breast, and into the cuts put the following sauce: get pomegranate juice or verjuice, salt, ground cloves and mild spices, and put this into the cuts while the partridge is hot; and note that the partridge should not be overcooked.
 

NICCOLO'S RECIPE
Makes about 1 quart (16 to 24 servings)

2 cups Pomegranate syrup/molasses (found at middle Eastern Stores)
4 cups water (I used apple juice to tone down pomegranate bitter))
1 TBL ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground mace
2 tsp ground cloves

Combine Pomegranate syrup, water and wine (or pomegranate juice, if available) in large saucepan. Dissolve sugar and cinnamon over medium heat and bring to a boil, stirring occasionally. Let simmer over medium heat for 30 to 45 minutes, stirring frequently to avoid scorching.

Roast or grill squabs, whole game hens or chicken pieces until just done. Score through the skin and flesh and place in one layer in deep pan. Pour sauce over all. Let stand 5 to 10 minutes and serve hot.

NOTE: If you can find pomegranate juice, you may substitute this for the pomegranate syrup and water. You will need to boil longer to reduce and bring to serving consistency.
 

ORIGINAL TEXT & TRANSLATION
Scully, T. (2000).  Cuoco Napoletano - The Neapolitan Recipe
        Collection: a critical edition and English translation.
        Ann Arbor: University of Michigan Press.)