Piquante Sauce

Ingredients

• Two tablespoonfuls of chopped onions
• four tablespoonfuls of tarragon or common vinegar
• twelve tablespoonfuls of brown stock
• half a tablespoonful of chopped parsley
• half a tablespoonful of pickled gherkins
• one bay-leaf
• one lump of sugar

Method

1. 1

   Put the onions, vinegar and bay-leaf into a saucepan, and boil.

2. 2

   Then add the brown stock, parsley and gherkins.

3. 3

   Boil together for five or six minutes.

4. 4

   Take out the bay-leaf, add the sugar, and the sauce is ready for use.

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 5. The excerpt below is the record exactly as published.

piquante Sauce* Two tablespoonfuls of chopped onions, or eschalot (which have been first washed in water and dried in a cloth), four tablespoon- fuls of tarragon or common vinegar, twelve tablespoonfuls of brown stock thickened with a saltspoonful of flour, half a tablespoonful each of chopped parsley and pickled gherkins, one bay-leaf, one lump of sugar

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