Recipe Manuscript

Linsen Zu Rebhühnern

Name: Linsen Zu Rebhühnern
Prep time: PTPT15M
Cook time: PTPT1H
Yield: 4
Cuisine: European
Ingredients: 250 g brown or green lentils; Water, for boiling; 200 ml brown sauce (such as beef or poultry demi-glace, or substitute with a homemade or store-bought gravy); 2-3 tbsp glace de viande (optional, or substitute with additional brown roux); 1–2 tsp salt; 1/2 tsp black pepper; Pinch of clove or nutmeg (optional); 2–3 tbsp good wine vinegar; 2 whole partridges (Rebhühner) or substitute with Cornish hens or chicken pieces

"Lentils With Partridges"

1850

From the treasured pages of Der Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen

Written by Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen

Age of Gastronomy (1800 - 1900)European Intermediate Dinner Lunch

Original Recipe • 1850

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Linsen Zu Rebhühnern

"Die Linsen werden eben so, wie zum Einbrennen gekocht. Dann gibt man braune Sos und etwas Glasé-Saft (oder auch nur braune Einbrenn) nebst etwas Gewürz dazu, und säuert sie mit gutem Essig, um sie über gebratene oder gedünstete Rebhühner anzurichten."

English Translation

"The lentils are cooked just as they are for a roux. Then you add brown sauce and some glaze juice (or just brown roux), along with some seasoning, and sour them with good vinegar, to serve them over roasted or braised partridges."

Note on the Original Text

Historical Austrian recipes like this one often provide sparse instructions, expecting the cook’s familiarity with key techniques ('wie zum Einbrennen gekocht'—'cooked as for Einbrennen'). Ingredients and measures are vague, with an assumption of intuitive adjustment and experience. Some spellings, such as 'Glasé-Saft', reflect period-specific culinary terminology for concentrated meat juices. The text is pragmatic and direct, characteristic of mid-19th-century kitchen manuscripts aimed at skilled domestic cooks.

Modern Kitchen Interpretation

Recipe's Origin

Der Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen - Click to view recipe in book

Title

Der Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen (1850)

You can also click the book image above to peruse the original tome

Writer

Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen

Era

1850

Publisher

Dirnböck

Background

A delightful 19th-century cookbook that serves up refined banquets and hearty Austrian and Bohemian fare alike, all tested by the experienced hand of Marianka. It promises elegance for noble tables and affordable, tasty household cooking even in lean times—an inspiring blend of culinary sophistication and practical home kitchen wisdom.

Kindly made available by

Wien Bibliothek

Historical Background of the Recipe

Learn about old traditions

This recipe hails from 'Der Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen', an 1850 Viennese cookbook emphasizing both the elegance of grand tables and the hearty staples of Austrian and Bohemian home cooking. Written during a period of economic restraint, the collection skillfully balances refined and affordable fare for the middle class. Marianka’s approach, rooted in her experience as a private chef, showcases the skillful use of simple ingredients—like lentils—elevated with rich sauces and careful seasoning. Dishes like 'Linsen zu Rebhühnern' show off the period’s taste for tangy, deeply flavored accompaniments to prized game birds.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the 19th century, Marianka would have prepared this meal using a wood-fired stove, heavy iron or copper pots, and a large roasting spit or oven for the birds. Lentils simmered slowly in a pot, the brown sauce whisked together in a smaller pan nearby. Basic kitchen tools included wooden spoons, a sturdy ladle, a mortar and pestle for spices, and simple knives for trimming and carving the game.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

1 hr

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

9 oz brown or green lentils
Water, for boiling
3/4 cup brown sauce (such as beef or poultry demi-glace, or substitute with a homemade or store-bought gravy)
2–3 tbsp glace de viande (optional, or substitute with additional brown roux)
1–2 tsp salt
1/2 tsp black pepper
Pinch of clove or nutmeg (optional)
2–3 tbsp good wine vinegar
2 whole partridges (Rebhühner) or substitute with Cornish hens or chicken pieces

Instructions

To prepare 'Linsen zu Rebhühnern' in a modern kitchen, begin by boiling 9 ounces of brown or green lentils in water until tender—just as you would for a classic lentil stew.
Once cooked and drained, stir in about 3/4 cup of a rich brown sauce (a beef or poultry demi-glace can work perfectly) and, if available, add a dash (2-3 tablespoons) of glace de viande or just use an extra spoon of browned roux for depth.
Season the lentils with salt, freshly ground pepper, and a pinch of clove or nutmeg if desired.
Finish with 2-3 tablespoons of good-quality wine vinegar to give them a lively tang.
The lentil preparation is then spooned over or served alongside roasted or gently braised partridges.
If you can’t source partridges, substitute with Cornish hens or even chicken thighs roasted to golden perfection.

Estimated Calories

500 per serving

Cooking Estimates

You will need about 15 minutes to gather and prep your ingredients, then about 1 hour to cook the lentils and roast the birds. This recipe makes 4 servings, with each serving containing about 500 calories.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.