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

Preparation info
    • Difficulty

      Easy

Appears in

By Hannah Glasse

Published 1747

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Method

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 st