Pepper Sauce

Ingredients

• 2 small onions
• 2 tomatoes
• 2 green peppers

Method

1. 1

   Chop the vegetables all together, put them in a stewpan with water to cover.

2. 2

   Boil until perfectly soft, and add salt.

3. 3

   Serve cold with meat.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 52. The excerpt below is the record exactly as published.

green peppers is an addition which improves it. HOLLANDAISE SAUCE, NO. 1 Butter, V2 cup, Eggs, 4 yolks, Lemon juice, 1 tablespoon, Boiling water, 1 cup, Salt, cayenne, nutmeg. Put the butter into a double boiler and cream it with the egg-yolks, adding them one by one. Stir in the lemon-juice, and add a pinch of salt, a dash of caj^nne, and a little grated nutmeg. Stir it until it is thick, then add the boiling water gradually, and continue to stir until the mixture is creamy, then serve. HOLLANDAISE SAUCE, NO. 2 Butter, 1 tablespoon, Flour, 1 tablespoon, Brown sugar, 1 tablespoon. Stock, % pint, Lemon-juice, 1 teaspoon. Egg, 1 yolk, well beaten, Salt, pepper. Heat all the ingredients together. Boil for 5 minutes, and take from the fire. Last of all add the beaten yolk of 1 egg. 150 AROUND-THE-WORLD COOK BOOK SAUCES SAUCE TARTAEE, NO. 1 FRENCH Mayonnaise, 1 pint, Onion-juice, 1 teaspoon, Capers, finely chopped, 1 tablespoon, Olives, chopped, 1 tablespoon. Cucumber pickle, chopped, 1 tablespoon, Parsley, chopped, 1 tablespoon. Stir the other ingredients into the mayonnaise. This is a suitable sauce to serve with fish, or where a cold sauce is desired. SAUCE TARTARE, NO. 2 Mayonnaise, V2 p'^^^y Onion-juice, 1 tablespoon, Capers, 1 tablespoon, Chopped olives, 1 tablespoon. Mix well, and serve with fish, crabs, cold meats, etc. MAITRE D'HOTEL SAUCE, NO. 1 Butter, 4 tablespoons. Lemon-juice, 2 tablespoons. Chopped parsley, 1 tablespoon. Salt, pepper, cayenne. Cream the butter, and mix thoroughly. MAItRE D'HOTEL SAUCE, NO. 2 Butter, 1 tablespoon. Flour, 1 tablespoon, Chopped parsley, 1 teaspoon, Onion-juice, 1 teaspoon. Stock, 1/^ pint. 151 SAXrCES AROUND-THE- WORLD COOK BOOK Put the butter and flour in a pan and melt. Add the stock, the parsley, and onion-juice, and boil for 5 minutes. This is suitable to serve with almost any roast meat, or with baked fish. MINT SAUCE ' Chopped mint, 4 tablespoons, Sugar, 2 tablespoons. Vinegar, % cup, Salt, % teaspoon, Cold water, % cup. Mix ail together, and serve cold. PEPPER SAUCE Onions, 2, small. Tomatoes,

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