Lemon Pecan Sauce for Meat
From How we cook in Tennessee .., 1906
Serves 1
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 17. The excerpt below is the record exactly as published.
Lemon Pecan Sauce for Meat. — Boil eight cloves in one cup of stock ten minutes. Remove cloves and cool stock. Mix part of stock with two level tablespoons of flour until smooth. Put the yolks of two eggs in a small pan and beat until creamy. Add all the stock, one teaspoon of salt and one saltspoon of pepper, two tablespoons of lemon juice and cook, stirring con- stantly until of the consistency of custard; or a double boiler may be used. Remove from the fire and add one-quarter cup of pecans
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