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Beef, Boiled, Italian Sauce
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for one pound and a half of beef.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 211. The excerpt below is the record exactly as published.
Beef, Boiled, Italian Sauce for.— Dissolve one ounce of butter in a stewpan and »tii- into it one ounce of flour till it becomes a rich brown, then add one-eighth of an ounce of salt, the same of pepjier, and half a gill of white French wine, previously reduced from one gill by boiling, and three-quarters of a pint of bouillon or broth. Boil fifteen minutes, and add three table-spoonfuls of fine herb sauce
Cook this with the app: pantry check, scaling, and the assistant.