Oude Sauce for Cold Meat
From Cassell's dictionary of cookery, 1892
Serves 1
Should be made the day it is to be used. Time: about twenty minutes. Probable cost: 8d. Sufficient for four or five 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 1045. The excerpt below is the record exactly as published.
Oude Sauce for Cold Meat. — Mince two onions very finely. Fry them in two ounces of clarified butter, and stii- them about until they are lightly bro'wTied without being- burnt. Add haK a dozen cliillies cut into small pieces, a quarter of a tea-spoonful of salt, and one ounce of the flesh -of a dried haddock which has been torn into flakes with two forks. Stir all well together for three or four minutes, and whilst stirring add, in small quantities at a time, a dessert-spoonful of strained lemon- juice, two table- spoonfuls of tomato-pulp, and a little water
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