Olive Sauce
From Modern cookery, in all its branches, 1884
Serves 1
Commonly served with ducks, beef-steaks, or stewed fowl.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 137. The excerpt below is the record exactly as published.
OLIVE SAUCE. Remove the stones from some fine French or Italian olives by paring the fruit close to them, round and round in the form of a corkscrew : they will then resume their original shape when done. Weigh six ounces thus prepared, throw them into boiling water, let them blanch for five minutes ; then drain, and throw them into cold water, and leave them in it from half an hour to an hour, propor- tioning the time to their saltness ; drain them well, and stew them gently from fifteen to twenty-five minutes in a pint of very rich brown gravy or Espagnole (see Chapter IY.) ; add the juice of half a lemon, and serve the sauce very hot. Half this quantity will be sufficient for a small party. Olives, stoned, 6 oz. ; rich gravy, 1 pint
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Cook this with the app: pantry check, scaling, and the assistant.