Mock Partridges (Perdices de Capellan)
Author: Barbara Norman
  • 12 slices veal, under 2 ounces each; very thin slices
  • 12 slices cured (but not salty) ham; very thin slices
  • 12 slices salami; see * Note
  • 1 large garlic clove; crushed
  • 1 Tablespoon dried herbs (thyme, basil, tarragon, rosemary, or any combination you prefer)
  • 3 Tablespoons olive oil
  • 1/2 Cup white wine
  • flour; for dusting
  • salt and pepper, to taste
  1. * Note: This recipe, which comes from the Balearic Islands, traditionally uses the local sausage, 'sobrasada', a reddish, pasty sausage of distinct flavor. The suggested salami substitute works well and is used in parts of Spain where 'sobrasada' is not available.
  2. Flatten veal slices to make them as thin as possible. On each, put one slice of ham and one slice of sausage. Roll firmly, tucking in loose edges; tie with thread. Dust in flour and brown well in hot olive oil in a flat casserole large enough to hold all the pieces without crowding.
  3. When meat is browned, add dried herbs, crushed garlic clove, and wine.
  4. Cover and cook slowly 1/2 to 3/4 hour. During cooking, add small quantities of water from time to time as sauce thickens. Season with salt and pepper when almost ready to serve. Remove thread from meat and serve in sauce, which should be fairly thick.
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman
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