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Spanish Sauce, with Game

This is the same as SPANISH SAUCE (M. UDE'S WAY), except that in this are introduced the loins and trimmings of either young or old partridges, pheasants, rabbits, etc., that this sauce may taste of game. Remember that such sauces, if kept too long on the fire, lose their savour and the game flavour. This method may be thus shortened. Prepare a small consomme of game by skinning a couple or more of partridges; fillet them, and take the back, legs, and bones, and put them into a stewpan with a little broth to sweat gently in the stove for one hour; then reduce the gravy to glaze; then, by putting a small bit of that glaze in either sauce, it will save time and expense, and will answer much better to give it the taste of game.