Brawn Sauce
From English and French cookery, 1890
Adjust vinegar to taste.
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 88. The excerpt below is the record exactly as published.
brawn sauce to be used with cold brawn. Mix together 1 tablespoonful of moist sugar, 2 of French vinegar, 3 of salad oil, a teaspoonful of mixed mustard, some pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.