Nut Sauce

Ingredients

• Melt 3 tablespoons of butter
• add a teaspoon of chopped onion
• half a sour apple cut in bits
• add 2 rounding tablespoons of flour
• add a pint of milk
• a cup of hot water
• a half teaspoon of salt

Method

1. 1

   Melt butter, add onion and apple, then flour.

2. 2

   Cook until brown.

3. 3

   Add milk and hot water, stir until boiling.

4. 4

   Add reserved nut-meats and salt.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 34. The excerpt below is the record exactly as published.

Melt 3 tablespoons of butter in a hot omelette pan, add a teaspoon of chopped onion, half a sour apple cut in bits, and add 2 rounding tablespoons of flour and cook till a clear brown. To this add a pint of milk, a cup of hot water in which some of the gravy from the baking-pan has been melted, and stir till boiling, add the chopped nut-meats that have been left, and a half teaspoon of salt. VEGETARIAN CUTLET Eggs, hard-boiled, 4, Mushrooms (field), y^ pound, Water, 3 tablespoons. Butter, 1 ounce. Salt, M Rice flour. lb; Peel the mushrooms, and cook them for 10 minutes in the water. Drain, and chop them with the eggs. Add butter to the liquid, and thicken with a little rice flour, stirring constantly, and stir in the chopped ^^^ and mushrooms. Press the mixture into cutlet-tins, and when cool turn them out and fry. Serve with peas and mint sauce.

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