Skip to main content
Sauce

A Sauce for Cold Partridges, Moor Game, &C.

A sauce made from anchovies, garlic, oil, vinegar, and cold game meat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Clove and garlic are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 11,368 recipes. Both carry linalool, which smells floral, citrus. The science ↓

A Sauce for Cold Partridges, Moor Game, &C.

Ingredients

Directions

  1. Pound the anchovies and garlic in a mortar.

  2. Add oil and vinegar to taste.

  3. Mince the meat and mix with the sauce as desired.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Clove + garlictop 10% of all pairs
    Smell alikemoderate
    Cooked together11,368 recipes

    Shared aroma: linalool (floral, citrus).

  2. Garlic + vinegartop 11% of all pairs
    Smell alikemoderate
    Cooked together9,115 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Clove + vinegartop 15% of all pairs
    Smell alikemoderate
    Cooked together10,386 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Garlic + meattop 18% of all pairs
    Smell alikelow
    Cooked together1,530 recipes

    Shared aroma: linalool (floral, citrus).

  5. Clove + meattop 24% of all pairs
    Smell alikelow
    Cooked together2,038 recipes

    Shared aroma: linalool (floral, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Anchovies
Provide a salty, savory depth that flavors the sauce base.
Garlic
Adds a sharp, pungent aroma and bite to the sauce.
Oil
Adds fat and richness, giving the sauce a smooth, spreadable body.
Vinegar
Adds acidity that brightens the sauce and balances the richness of the oil.
Meat of partridges or moor game
Forms the main body of the sauce, supplying texture and savory flavor.

Swap the clove

How well each one fits the dish's main ingredients (garlic, vinegar, meat):

  1. Thymefits better
  2. Tarragonfits better
  3. Rosemaryfits better
  4. Clovethe original

Fit is the average pairing score against garlic, vinegar, meat. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Wine Sauce (for stewed fruit)Wine Sauce (for stewed fruit)186 recipesCaper SauceCaper Sauce180 recipesBrown SauceBrown Sauce141 recipesDutch SauceDutch Sauce74 recipes