Neapolitan Sauce
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for six or seven persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 988. The excerpt below is the record exactly as published.
Neapolitan Sauce. — Take one ounce of loan ham, mince it finely, and put it into a small stewpan with quarter of a pint of thickened brown sauce, four table-spoonfuls of stock, a glassful of claret, one table-spoonful of Harvey's sauce, two table-spoonfuls of red- currant jelly, one table-spoonful of grated horse-radish, two shallots, a small bay-leaf, half a tea-spoonful of powdered thpne, one clove, an inch of mace, and a dozen peppercorns
Cook this with the app: pantry check, scaling, and the assistant.