Brawn Sauce
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Adjust vinegar to taste.
Presented as published in 1880. 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 The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 36. The excerpt below is the record exactly as published.
BRAWN SAUCE, to be used with cold brawn. Mix together one tablespoonful of moist sugar, two of French vinegar, three of salad oil, a teaspoonful of mixed mustard, some pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.