Regency Dish: Sauce for Pheasants, Partridges and Everything Else
This recipe for a sauce for birds appeared in the 1803 The Art of Cookery. Found in the French cooking chapter.
A duel, a deal, and a narrow escape from death
The wealthy Kate Hamilton must marry the wounded viscount she is sheltering in her London townhouse since saving his life has ruined her. But he is a perfect candidate since he needs to marry well. When he seems reluctant, Kate proposes hiring him as her husband to disguise her love for him. Hugh Bartram, Viscount of Dancy, has never met anyone like levelheaded Kate, thrusting herself into a scandal to save his sister from gossip. He resents Kate trying to solve everything with money, even as he admits her heart is in the right place. Just as they wed, his sister elopes, and Dancy is captivated by the unconventional Kate as they ride across England together to prevent another scandal.
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