I was having a look through some of my antique recipe books and stumbled across one recipe that really demonstrates how cooking has evolved through the ages. So here it is.

Sauce Piquante

8 chickens, turtle, squirrel or rabbit
40 quail
8 kitchen spoons flour
1 quart oil
10 pounds onions, chopped
16 garlic cloves
6 bell peppers, chopped
6 small cans tomato sauce
15 to 20 pounds raw meat
2 cups water
1 fifth Burgundy or any dry wine
1 handful parsley
1 handful onion tops
3 or 4 bay leaves

Make a roux using flour and oil. Add onions, garlic and bell pepper. Cook until tender. Add tomato sauce. Cook about 35 minutes. Add approximately 15 to 20 pounds raw meat and water. When meat is tender, add a fifth of Burgundy or any dry wine. Let cook on slow heat for about 1 hour. Before serving, add a handful of parsley and onion tops and bay leaves. Let remain on fire until parsley curls.

Of course if you live in my neighborhood you might just be able to open a successful restaurant based on this recipe.

If you plan on making this recipe there’s a few squirrels available in my garden.