Oxford Drawn Sauce
From Modern cookery, in all its branches, 1884
Serves 4
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 144. The excerpt below is the record exactly as published.
OXFORD DRAWN SAUCE. Mingle thoroughly a tablespoonful of brown sugar with a tea- spoonful of made mustard, a third as much of salt, some pepper, from three to four tablespoonsful of very fine salad-oil, and two of strong vinegar
Cook this with the app: pantry check, scaling, and the assistant.