Harvey Sauce

Ingredients

• a tablespoonful of chili vinegar
• another of tarragon vinegar
• another of Harvey sauce
• add a little good bechamel sauce
• a tablespoonful of chopped blanched parsley

Method

1. 1

   Combine chili vinegar, tarragon vinegar, and Harvey sauce in a small stewpan.

2. 2

   Boil until reduced to less than half the original quantity.

3. 3

   Then add bechamel sauce and chopped parsley.

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 106. The excerpt below is the record exactly as published.

HARVEY SAUCE. — Harvey sauce is one of the best known and most popular of sauces. It is sold in bottles, and can be used for chops, steaks, fish, gravies, etc. A small addition of Harvey sauce is a great improvement to hashes and stews of every description, only care should be taken not to put in too much. Many of these sauces, when used with care, are very valuable to assist in im- proving the flavour of a dish, but when added in too large quantities they are often found to drown all other flavours. Harvey sauce is used for making what is known as white ravigotte sauce. This is made by taking say a tablespoonful of chili vinegar, another of tan-agon vinegar, and another of Harvey sauce, putting it into a small stewpan, and let- ting the whole boil away till it is reduced to rather less than half the original quantity. Then add a little good be- chamel sauce, and a tablespoonful of chopped blanched parsley

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