Piquant Sauce

Ingredients

• 1 Onion
• 1 tablespoonful of Vinegar
• 1 oz. Butter
• 1 oz. Flour
• 1/2 pint Stock
• 1 Carrot
• 1 teaspoonful mixed Pickles

Method

1. 1

   Chop the vegetables and pickles small, and fry them brown with the flour in the butter: then add the vinegar, and lastly the stock, stirring till it boils.

2. 2

   Simmer gently for ten minutes, skim well, and strain.

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 52. The excerpt below is the record exactly as published.

piquant Sauce. Ingredients. — 1 Onion, 1 tablespoonful of Vinegar, 1 oz. Butter, 1 oz. Flour, yz pint Stock, 1 Carrot, 1 teaspoonful mixed Pickles

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