A Sauce for a Woodcock, or any Wild Fowl

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 066

Originalrezept:

Take a Quarter of a Pint of Claret, and as much Water, some grated Bread, two or three Heads of Rocambol or Eschallot, a little whole Pepper, Mace, Nutmeg, and Salt. Let this stew very well over the Fire; then beat it up with Butter, and put it under the Wild Fowl, which being under-roasted, will afford Gravy to mix with this Sauce.

Übersetzung:

Sauce zu Waldschnepfen oder anderem Wildgeflügel

Kategorisierung:

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Hauptzutaten: , , , , , , , , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "A Sauce for a Woodcock, or any Wild Fowl", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 066,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=a-sauce-for-a-woodcock-or-any-wild-fowl (22.11.2024).

Datenbankeintrag erstellt von Marlene Ernst.