Italian Sauce

Ingredients

• a dessertspoonful of finely chopped shalot
• an equal quantity of salad oil
• a bay leaf
• thyme
• a good tablespoonful of chopped mushrooms
• a glass of sherry
• a glass of mushroom catsup
• a teaspoonful of anchovy sauce
• half a pint of hock
• one ounce of thickening

Method

1. 1

   Place in a stewpan a dessertspoonful of finely chopped shalot, an equal quantity of salad oil, a bay leaf and thyme.

2. 2

   Stir this over the fire, fry the shalot but do not let it acquire any colour as the shalot would become bitter and spoil the sauce.

3. 3

   When the shalot is fried add a good tablespoonful of chopped mushrooms, a glass of sherry, a glass of mushroom catsup, a teaspoonful of anchovy sauce, half a pint of hock, one ounce of thickening.

4. 4

   Stir over the fire until the sauce boils; allow it to boil at the side for ten minutes.

Nutrition per serving

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 16. The excerpt below is the record exactly as published.

ITALIAN SAUCE PLACE in a stewpan a dessertspoonful of finely chopped shalot, an equal quantity of salad oil, a bay leaf and thyme. Stir this over the fire, fry the 49 THE DUDLEY RECIPES shalot but do not let it acquire any colour as the shalot would become bitter and spoil the sauce. When the shalot is fried add a good tablespoonful of chopped mushrooms, a glass of sheny, a glass of mushroom catsup, a teaspoonful of anchovy sauce, half a pint of hock, one ounce of thickening

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