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John and Henry Locke cookery archive, item 1, 1852
Page 47
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Sauce Italien Chop fine some mushrooms, celery, carrot, parsley, and a bay leaf. put it in a pan with a little spice and a lump of butter. sweat it down for 5 minuites, then add a little wine and stock with a spoonful of flour. mix and boil. skim off the fat and serve. _____ Sauce Nonpareil Cut a turnip, carrot, and some mushrooms, into a pan with some butter. let them go on till tender. then add a little stock, wine, and a dash of vinegar with a few gherkins cut up. thicken will a lump of Butter rolled in flour. a good sauce for braised, lambe & c
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Sauce Italien Chop fine some mushrooms, celery, carrot, parsley, and a bay leaf. put it in a pan with a little spice and a lump of butter. sweat it down for 5 minuites, then add a little wine and stock with a spoonful of flour. mix and boil. skim off the fat and serve. _____ Sauce Nonpareil Cut a turnip, carrot, and some mushrooms, into a pan with some butter. let them go on till tender. then add a little stock, wine, and a dash of vinegar with a few gherkins cut up. thicken will a lump of Butter rolled in flour. a good sauce for braised, lambe & c
Szathmary Culinary Manuscripts and Cookbooks
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