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114. Brown Sauce For partridges And doves


This is an excerpt from Libre del Coch
(Spain, 1520 - Robin Carroll-Mann, trans.)
The original source can be found at Mark S. Harris' Florilegium

114. brown Sauce for Partridges and Doves. You will take the livers of the partridges or doves, and roast them in the coals; and when they are roasted, grind them with a crustless piece of bread, toasted and soaked in white vinegar, tempered with red wine; then cook eggs in water until they are quite hard, and remove the yolks and grind everything together with the livers and the bread; and then blend it with a little red wine and a little vinegar, and then strain it through a woolen cloth. And then put all these things in the pot: and a little honey, and pepper, and cinnamon, and ginger, and cloves, and nutmeg, all well-pulverized, and boil it with little fire until it turns thick, because the wine does not tolerate much fire, for it evaporates and goes away in steam; and this sauce goes with roasted partridges or doves.

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