Sauce Gibier (Game Sauce)

Ingredients

• a small onion
• a piece of carrot
• and a piece of turnip
• a few sprigs of parsley
• a sprig of thyme
• one of marjoram
• a bay-leaf
• a small piece of mace
• and one clove
• moisten with half a gill sherry
• add a good pint of Espagnole or brown sauce

Method

1. 1

   Chop small the trimmings of game, put them in a stewpan with a small onion, a piece of carrot, and a piece of turnip all cut in slices, a few sprigs of parsley, a sprig of thyme, one of marjoram, a bay-leaf, a small piece of mace, and one clove, moisten with half a gill sherry, cover and put on the fire to cook for five minutes.

2. 2

   Now add a good pint of Espagnole or brown sauce, let it come quickly to a boil, and keep simmering for fifteen minutes longer.

3. 3

   Pass through a tammy cloth, return to a clean stewpan, season with a little salt if necessary, and keep hot in the bain-marie until required for serving.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 134. The excerpt below is the record exactly as published.

Sauce Gibier (Game Sauce). — The trimmings, carcases, &c., of any kind of game may be used for this sauce ; those of grouse, or woodcock are preferable. Chop small the trimmings of game, put 180 THE NEW CENTURY COOKERY BOOK them in a stewpan with a small onion, a piece of carrot, and a piece of turnip all cut in slices, a few sprigs of parsley, a sprig of thyme, one of marjoram, a bay-leaf, a small piece of mace, and one clove, moisten with half a gill sherry, cover and put on the fire to cook for five minutes. Now add a good pint of Espagnole or brown sauce

Cook this with the app: pantry check, scaling, and the assistant.