Genevese Sauce

Ingredients

• three ounces of the lean of a well-flavoured ham
• half a small carrot
• four cloves
• a blade of mace
• two or three very small sprigs of lemon thyme and of parsley
• rather more than an ounce of butter
• a teaspoonful of flour
• a pint of good boiling veal gravy
• a wineglassful and a half of good sherry or Madeira
• two tablespoonsful of lemon-juice
• some cayenne
• a little salt if needed
• a small tablespoonful of flour very smoothly mixed with two ounces of butter

Method

1. 1

   Simmer ham, carrot, cloves, mace, thyme, parsley, and butter for 45-60 minutes.

2. 2

   Stir in flour, then gradually add boiling veal gravy and simmer for nearly an hour.

3. 3

   Strain, heat, and add sherry, lemon juice, cayenne, salt, and flour mixed with butter.

4. 4

   Boil and serve over fish.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 128. The excerpt below is the record exactly as published.

GENEVESE SAUCE, OR SAUCE GENEVOISE. Cut into dice three ounces of the lean of a well-flavoured ham, and put them with half a small carrot, four cloves, a blade of mace, two or three very small sprigs of lemon thyme and of parsley, and rather more than an ounce of butter, into a stewpan ; just simmer them from three-quarters of an hour to a whole hour, then stir in a teaspoonful of flour; continue the slow stewing for about five minutes, and pour in by degrees a pint of good boiling veal gravy, and let the sauce again simmer softly for nearly an hour. Strain it off, heat it in a clean saucepan, and when it boils, stir in a wineglassful and a half of * Maigre, made without meat. 118 MODERN COOKERY. [chap. V. good sherry or Madeira, two tablespoonsful of lemon-juice, some cayenne, a little salt if needed, and a small tablespoonful of flour very smoothly mixed with two ounces of butter

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