|A Thick Yummy Onion Sauce|
Photo by: Lord-Williams
See blog titled pasador published January 13, 2016 for Anon, Sent Soví delicious recipe
LXXIIII Qui parla con se deuen donar pardius en ast ab poriola/”Partridge on a spit in onion sauce.”
ONION SAUCE ADAPTED FROM SENT SOVÍ APÉNDIX I, #56. PORRIOL, pp 225-226
1 tbsp lard
1 ½ wine and ½ c vinegar
½ tsp white pepper
salt to taste
Rinse onion several times. Scald it and rinse again. Boil it in water and lard until soft. Save the water. Chop the onion and sautée in lard. Add the remaining ingredients. Bring to a boil and reduce heat. Simmer until the sauce thickens. Add water from cooking the onions if a thinner sauce is desired.
This sauce is served with partridges quartered. Eaters dip the meat into the sauce before consuming.
 Although this recipe calls for vinegar, wine was combined with vinegar to prevent it from being too strong for today’s tastes.