Neapolitan Sauce

Ingredients

• a nice stick of horseradish
• 2oz. of glaze
• a small pot of currant jelly
• half a pint of red wine
• half a gill of much reduced espagnole sauce
• j[-oz. of leaf gelatine

Method

1. 1

   Scrape horseradish finely and put it on the fire with glaze, currant jelly, red wine, and espagnole sauce.

2. 2

   Bring to boil with gelatine and simmer for twenty minutes.

3. 3

   Tammie and use as a mask or sauce.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 79. The excerpt below is the record exactly as published.

Neapolitan sauce is delicious with cold roast beef, made thus : Scrape a nice stick of horseradish very finely, and put it on the fire with 2oz. of glaze (or Liebig Co.’s extract of meat), a small pot of currant jelly, half a pint of red wine, and half a gill of much reduced espagnole sauce, brought to the boil with j[-oz. of leaf gelatine

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