Union Birds Sauce

Ingredients

• To one dozen birds
• one pound butter
• a small glass of good vinegar
• one pod of red pepper
• one quart good rich milk

Method

1. 1

   Melt butter in a saucepan, add vinegar and red pepper, cook birds gently until tender.

2. 2

   Remove birds, keep warm, add milk to gravy, thicken, return birds, and serve hot.

As published

This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 7. The excerpt below is the record exactly as published.

UNION BIRDS SAUCE. To one dozen birds, take one pound butter and melt in a covered sauce-pan over a slow fire, add to this a small glass of good vinegar and one pod of red pepper, broken, put in the birds and cook gently, allowing them to simmer until they are well done and tender, then take out the birds and place them in a covered dish by the fire, keeping them hot; add to the gravy one quart good rich milk

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