Marrow Sauce
From Soyer's standard cookery, 1912
Serves 6
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 33. The excerpt below is the record exactly as published.
Marrow Sauce. Follow the proportions as given for " Sauce Bordelaise," the Marrow Sauce being only a variety of Bordelaise. Finish it with six ounces per quart of beef marrow, cut into cubes, poached and well drained, and one teaspoonful of chopped parsley, blanched. If the sauce is to accompany vegetables finish it, away from the fire, with three ounces of butter
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