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Spanish Sauce with Game
From Cassell's dictionary of cookery, 1892
Serves 1
This method saves time and expense while enhancing the sauce's flavor.
Presented as published in 1892. 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
Nutrition per serving
290Calories
22 gProtein
29 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories290 kcal
Protein22 g
Carbohydrates29 g
Fiber0 g
Sugars24 g
Total Fat9 g
Saturated Fat2.8 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat1.1 g
Cholesterol52 mg
Sodium361 mg
Potassium391 mg
Calcium19 mg
Iron1.2 mg
Magnesium21 mg
Phosphorus188 mg
Zinc1 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C1.6 mg
Vitamin A32 mcg
Vitamin E0.2 mg
Vitamin K2.9 mcg
Vitamin B60.5 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.5 mg
Folate15 mcg
Choline65 mg
Caffeine0 mg
Water249 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1874. The excerpt below is the record exactly as published.
Spanish Sauce with Game.— This is the same as Simnish Sauce (M. Ude's way), except that in this are introduced the loins and trimmings of either young or old partridges, pheasants, rabbits, &c., that this sauce may taste of game. Put them to sweat. Eemem- ber that such sauces, if kept too long on the fire, lose their savour and the game flavour. This method may be thus shortened : — Prepare a small consomme of game by skinning a couple or more of partridges ; fillet them, and take the back, legs, and bones, and put them into a stewpan with a little broth to sweat gently in the stove for one hour ; when done, reduce it to glaze ; then, by putting a small bit of that glaze
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