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Another Sauce for Cold Meat
From Twentieth century home cook book, 1905
Serves 4
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 132. The excerpt below is the record exactly as published.
Another Sauce for Cold Meat.— Take equal quantities of ripe tomatoes and young okras; chop the okras tine, skin the tomatoes, and slice one onion. Stew all together very slowly until tender, and season with half a tablespoonful of butter and a little cayenne pepper and salt
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