Olive Sauce

Ingredients

• 1/2 cupful fine-cut prepared olives
• 12 salted olives
• juice of 1/2 lemon

Method

1. 1

   Add fine-cut olives to Spanish sauce; cook for 6 minutes, and serve.

2. 2

   Alternatively, remove pits from salted olives, soak in warm water for 20 minutes, reshape, add to Spanish sauce, cook for 10 minutes, add lemon juice, and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 64. The excerpt below is the record exactly as published.

Olive Sance. — Put % cupful fine-cut prepared olives into the Spanish sauce ; cook 6 minutes, and serve. Another way is to re- move the pits from 12 salted olives, let them lay for 20 minutes in warm water; press the olives back into their natural form; put them into the Spanish sauce ; cook 10 minutes ; add the juice of % lemon, and serve. Balsin Sauce.-^Put 1 cupful raisins in a saucepan ; cover with Vs cupful water, Y^ cupful white wine, and boil 20 minutes. At the same time place a saucepan with 1 tablespoonful butter over the fire ; add 1 fine-cut onion, a little fine-cut ham, and carrot, cook 5 minutes, then add 1 heaping tablespoonful flour ; stir for a few minutes ; add 1 pint boiling water, 1 tablespoonful liquid beef extract, 3 cloves, 1 bay leaf, 6 crushed peppers, 1 blade of mace, 1 even teaspoonful salt, Yi teaspoonful pepper; cook 10 minutes; then strain it into a clean saucepan ; add the raisins, return the saucepan to the fire ; add 1 tablespoonful lemon juice and 1 table- spoonful sugar; cook for a few minutes; then serve with boiled beef -tongue or boiled ham. Polish Sance. — Prepare 1 pint of Spanish sauce ; add 4 ounces finely pounded almonds, 4 ounces raisins, the juice of 1 lemon,

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