Mutton a la Sauce Piquante

Ingredients

• what is left on the leg of mutton
• a piece of garlic about the size of a small pea
• one shalot
• a piece of butter about the size of a walnut
• a table-spoonful of flour
• a tea-spoonful of chopped parsley
• a table-spoonful of vinegar
• a wine-glassful of stock

Method

1. 1

   Cut the leftover mutton into neat slices.

2. 2

   Mince the garlic and shallot.

3. 3

   Melt butter in a saucepan, add garlic and shallot, then flour.

4. 4

   Mix over the fire for a minute, add parsley, vinegar, and stock, and boil for a quarter of an hour.

5. 5

   Add the sliced meat, heat through without boiling, and serve with toasted sippets and pickled gherkins.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 109. The excerpt below is the record exactly as published.

Mutton a la Sauce Piquante. Eggs. Hasty Pudding. German Sausage. Vienna Bread. Dry Toast. Brown and White Bread and Butter. Porridge. ! Tomato Puree. Boiled Salt Beef. Potatoes. Carrots. Parsnips. Apple GSteau. Cheese. Marketing. For the Day.— Two pounds of Apples ; Potatoes, Carrots, Parsnips. For To-morrow.— Quarter of a pound of Normandy Pippins, if not in the house ; a piece of Gammon of Bacon, weighing about four pounds ; the whole or part of a large fresh Ox Cheek. Breakfast. —Anchovies and Hard-boiled Eggs (January 18th); German Sausage (June 6th) ; Vienna Bread (August 26th) ; Porridge (January 25th). Luncheon. — Mutton a la Sauce Piquante. — Cut what is left on the leg of mutton into neat slices. Mince very finely a piece of garlic about the size of a small pea, and one shalot. Melt in a saucepan a piece of butter about the size of a walnut, throw in the garlic and shalot, and add a table-spoonful of flour. Mix all over the fire for a minute or two ; add a tea- spoonful of chopped parsley, a table¬ spoonful of vinegar, and a wine-glassful of stock

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