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Classic
Cook Books
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page 92
Sauce for pheasants.
The stomach and wings of 6 pheasants place in a pan or kettle together with one
onion, two cloves, one carrot, one pinch of grated nutmeg and 1 1/2 pints
madeira wine. Let it boil slowly in 3 quarts of bouillon. Skim and strain.
Sour sauce.
Mix 1 1/2 cups sugar and 1/2 a tablespoon flour in a little water; add 2
tablespoons vinegar or lemon juice, a quarter of a nutmeg grated and a pinch of
salt, pour over it 1 1/2 pints boiling water, and boil ten minutes; just before
taking up add a tablespoon of butter.
Sweet sauce for pudding.
In 1/2 a pint of melted butter with milk, stir three tablespoons powdered or
granulated sugar, a little grated lemon-rind, nutmeg or powdered cinnamon; other
flavoring fancied may be added to the milk in preparing the butter; is served
with rice, batter or bread puddings.
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