Sauce for a brace of Partridges, Pheasants, or any thing you please

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
for the sauce base
to finish the sauce
Instructions (12)
  1. Roast a partridge.
  2. Pound the roasted partridge well in a mortar with the pinions of four turkeys, a quart of strong gravy, the livers of the partridges, and some truffles.
  3. Let the mixture simmer until it is pretty thick.
  4. Let it stand in a dish for a while.
  5. Put two glasses of Burgundy into a stew-pan with two or three slices of onions and one or two cloves of garlic.
  6. Add the previously prepared sauce to the stew-pan.
  7. Let it simmer for a few minutes.
  8. Press the sauce through a hair-bag into another stew-pan.
  9. Add the essence of a ham.
  10. Let all boil for some time.
  11. Season it with good spices and pepper.
  12. Lay your partridges, pheasants, &c. in the dish, and pour your sauce over them.
Original Text
Sauce for a brace of Partridges, Pheasants, or any thing you please. Roast a partridge, pound it well in a mortar with the pinions of four turkeys, with a quart of strong gravy, and the livers of the partridges and some truffles; let it simmer till it be pretty thick, let it stand in a dish for a while, then put two glasses of Bur- gundy into a stew-pan, with two or three slices of onions, a clove or two of Garlick, and the above sauce. Let it simmer a few minutes, then press it through a hair-bag into a stew-pan, add the essence of a ham, let all boil for some time, season it with good spices and pepper, lay your partridges, &c. in the dish, and pour your sauce in.
Notes
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