Fumet of Game Sauce
From Cookery and housekeeping, 1882
Serves 6
Good with buttered eggs or quenelles.
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 117. The excerpt below is the record exactly as published.
Fumet of Game Sauce. Take two wild rabbits, two old partridges, and cut them up. Have ready onions, carrots, celery and button mushrooms, a bunch of fine herbs, and a bottle of Chablis. Let the whole simmer slowly till the flesh is off the bones, skim, take out the bones, add a pint of stock
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