Sauce for a Brace of Partridges, Pheasants, or any Thing you please

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Roast a Partridge, pound it well in a Mortar, with the Pinions of four Turkeys, with a Quart of strong Gravy, and the Livers of the Partridges, and some Truffles; let it simmer till it be pretty thick; let it stand in a Dish for a while; then put a Couple of Glasses of Burgundy into a Stew-pan, with two or three Slices of Onions, a Clove or two of Garlick, and the above Sauce: Let it simmer a few Minutes; then press it through a Hair-bag into a Stew-pan; add the Essence of a Ham; let it all boil for some time; season it with good Spices and Pepper; lay your Partridge, &c. in the Dish, and pour your Sauce in.

They will use as many fine Ingredients to stew a Pigeon, or Fowl, as will make a very fine Dish, which is equal with boiling a Leg of Mutton in Champaign.

It would be needless to name any more; though they have much more expensive Sauce than this.— However, I think here is enough to shew the Folly of these fine French Cooks. In their own Country, they will make a grand Entertainment with the Expence of one of these Dishes; but here they want the little petty Profit; and by this Sort of legerdemain Sum, fine Estates are juggled into France.