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159 Sauce For partridges

This is an excerpt from Das Kuchbuch der Sabina Welserin
(Germany, 16th century - V. Armstrong, trans.)
The original source can be found at David Friedman's website

159 Sauce for partridges. Take fried Semmel and the gizzards of chickens and some parsley. And grind them and strain them all together well, put saffron, cinnamon and some broth therein.


Other versions of this recipe:

A sauce "flasteye" for 12 partidges (Wel ende edelike spijse)

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