Hot Sauce for Broils

Ingredients

• two ounces of butter
• a tablespoonful of flour
• a quarter of a pint of good stock
• a teaspoonful of chopped capers
• a teaspoonful of chopped shallots
• a teaspoonful of mustard
• half a teaspoonful of essence of anchovy
• a tablespoonful of walnut ketchup
• a tablespoonful of port- or claret
• a quarter of a teaspoonful of cayenne

Method

1. 1

   Melt butter in a stewpan, stir in flour until browned.

2. 2

   Gradually add stock while stirring.

3. 3

   Mix in capers, shallots, mustard, anchovy essence, ketchup, wine, and cayenne.

4. 4

   Boil gently for 6-7 minutes and serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 729. The excerpt below is the record exactly as published.

Hot Sauce, for Broils, &c.— Melt two ounces of butter in a stewpan, stir in ^vith it a table-spoonful of floiu-, and mix smoothly with the back of a wooden spoon until it is lightly bro-wned. Add gradually to it a quarter of a pint of good stock, stirring all the time ; add also a tea-spoonful of chopped capers, a tea-sjioonful of chopped shallots, a tea-spoonful of mustard, half a tea-spoonful of essence of anchovy, a table-spoonful of walnut ketchup, a table-spoon- ful of port- or claret, and a quarter of a tea- spoonful 01 cayenne

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