Olive Sauce

Ingredients

• two dozen queen olives
• one pint rich stock
• the juice of one lemon
• two tablespoons salad oil
• one of flour
• salt
• pepper
• a small slice of onion

Method

1. 1

   Let the olives stand in hot water for half an hour to extract the salt, then place in cold water for five minutes.

2. 2

   In a stewpan, heat onion and oil until the onion colors, then add flour and stir until smooth.

3. 3

   Add stock and simmer.

4. 4

   Stone the olives and add them to the sauce, season, and simmer for twenty minutes.

5. 5

   Skim and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 96. The excerpt below is the record exactly as published.

Olive Sauce. — Two dozen queen olives, one pint rich stock, the juice of one lemon, two tablespoons salad oil, one of flour, salt, pep- CATSUPS AND SAUCES. 119 per, a small slice of onion. Let the olives stand in hot water half an nour to extract the salt, then nlace in cold water five minutes. Put onion and oil in stewpan, ana as soon as the onion begins to color add flour. Stir until smooth, and add stock. Set back where it will simmer. Carefully stone the olives by paring them round in ribbons so that they may recover their shape when stoned. Put them in the sauce, add seasoning, and simmer twenty minutes. Skim carefully and serve. If sauce is liked thin, half tiie amount of flour given can be used. This sauce is for roast duck and game. Onion Sauce, — Peel nine large or twelve middling-sized white onions, and put them into water to which a little salt has been added, to preserve their whiteness, and let them remain fifteen min- utes. Put in saucepan, cover with water and boil until tender, changing the water, if onions are very strong, when they have boiled fifteen minutes. Drain thoroughly, chop and rub through sieve. Make a pint drawn butter, and when it boils put in the onions, sea- son with salt, stir till it simmers and the sauce will be ready to serve. If directions are carefully followed this White Onion Sauce will be delicious. Serve with roast shoulder of mutton or broiled rabbit. To make this sauce \^ry mild and delicate use Spanish onions which may be obtained from first of September to Christmas. Two or three tablespoons cream added just before serving improves it very much. A knife and sieve or small wire strainer should be kept ex- pressly for preparing onions, that their flavor may not be imparted to other disnes. To make Brown Onion Sauce slice and fry the onions in butter, add half pint any gravy, simmer until tender, skim off all fat, season with pepper

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