Very Good Sauce for Partridges or Chicken
From The closet of Sir Kenelm Digby Knight opened, 1910
This sauce pairs well with partridges or chicken.
Presented as published in 1910. 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 The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 100. The excerpt below is the record exactly as published.
VERY GOOD SAUCE FOR PARTRIDGES OR CHICKEN To ordinary Sauce of sliced or grated-bread soaked in good Bouillon, with Butter melted in it, put Gravy of Mutton, and a Cloven-Onion or two, to stew with it whiles you put it upon the fire to heat anew. Then take out the Onion, and put in some Limon sliced, or juyce of Limon, and some white Pepper. You put in his proportion of Salt before
Cook this with the app: pantry check, scaling, and the assistant.