Beef Sauce, Piquante
From Cassell's dictionary of cookery, 1892
Serves 4
Time, twenty minutes.
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 228. The excerpt below is the record exactly as published.
Beef Sauce, Piquante.— Put one ounce of butter and four table-spoonfuls of vinegar into a stewpan ^\•ith four finely-chopped shalots, and stir over the fire with a wooden spoon till the butter becomes clear, then add one ounce of flour and stir three or four minutes ; take one pint of bouilli or common stock broth, a little colouring, and one-eighth of an ounce of pepper ; boil all together fifteen minutes, then add one table-spoonful of chopped gherkins and one of nunced parsley
Cook this with the app: pantry check, scaling, and the assistant.