Brown Italian

Ingredients

• a shallot
• a spoonful of oil or a little butter
• a clove
• a blade of mace
• a small piece of bay-leaf
• two tablespoonfuls of mushroom chopped very fine
• two ragout-spoonfuls of Spanish sauce (No. 64)
• one of brown broth (p. 77)

Method

1. 1

   Chop shallot and fry in oil or butter with clove, mace, peppercorns, ham, and bay-leaf.

2. 2

   Add chopped mushroom and fry briefly.

3. 3

   Stir in Spanish sauce and brown broth, boil, simmer for 15-20 minutes, skim, and strain.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 181. The excerpt below is the record exactly as published.

Brown Italian. Chop a shallot, pass it in a stew-pan with a spoonful of oil or a little butter, a clove, a blade of mace, a few peppercorns, a little ham, and a small piece of bay-leaf; when fried a little, add two tablespoonfuls of mushroom chopped very tine, which pass also a few minutes : add two" ragout-spoonfuls of Spanish sauce (No. 64), and one of brown broth (p. 77)

Cook this with the app: pantry check, scaling, and the assistant.