Bretonne Sauce (for Cold or Hot Beef)
From English and French cookery, 1890
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 30. The excerpt below is the record exactly as published.
Bretonne Sauce (for Cold or Hot Beef).— Mix a wine-glassful of vinegar with equal quantities of pounded sugar and mustard, a tea- spoonful of each, and about a tablespoonful of grated horse-radish
Cook this with the app: pantry check, scaling, and the assistant.