Piquante Sauce

Ingredients

• 1 carrot
• 1 onion
• 1 oz. of butter
• 1 oz. of flour
• Pepper
• salt
• 1 dessertspoonful of Harvey Sauce
• 1 dessertspoonful of Mushroom Ketchup
• 1 tablespoonful of vinegar
• 1 pint of brown stock

Method

1. 1

   Combine the carrot, onion, and shallot in a saucepan with butter and flour.

2. 2

   Add pepper, salt, Harvey Sauce, Mushroom Ketchup, vinegar, and brown stock.

3. 3

   Simmer for about four and a half hours.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 63. The excerpt below is the record exactly as published.

1 carrot > o 1 1 onion ) 1 oz. of flour ...» • o oj 1 si For Piqttante Sauce. 1 carrot 1 onion 1 shalot 1 oz. butter I oz. of flour Pepper and salt ^ 1 dessertspoonful of Harvey Sauce I 1 dessertspoonful of Mushroom Ketchup 1 tablespoonful of vinegar J \ pint of brown stock Time required, abozct four hours and a half. Now we will show you how to cook Sheep's Trotters. 1. We take the sheep's trotters, wash them well in a basin of cold water ; then put them in a stewpan, with sufficient cold water to cover them, put the stewpan on the fire, and when it boils, take the stewpan off, strain off the water, and put the trotters in a basin of cold water. N.B.— This is to blanch them. 2. We wash the stewpan out, wash the trotters tho- roughly, and then put them back in the stewpan. 3. We take a carrot, wash it, and scrape it clean with a sharp knife. 4. We take an onion, wash it, and peel it. 5. We put one ounce of flour into a basin, and mix it smoothly with a tablespoonful of cold water. For White Sauce. d. 1 oz. butter 1 J oz. of flour ox 1 gill of milk 0} Pepper and salt , 4 mushrooms (if obtainable) . . . \ pint of stock from sheep's trotters j 3* Lesson:; on Cooking Meat. — Sheep's Trottej's. 161 6. We now put the vegetables into the stewpan with the trotters, we also add a tablespoonftil of vinegar, tzvo quarts of zvater, and a tablespoonftil of salt ; and stir in the flour and zvatcr. 7. We put the stewpan over the fire, and stir it till it just boils, then move it to the side of the fire, to simmer for four hours, 8. While the trotters are cooking, we should make the sauce, either piquante sauce, or white sauce, according to taste. For piquante sauce, or white sauce, the above pro- portion of ingredients should be used, and the sauces made in the same way as directed in u Sauces, Lessons No. I and No. 4." 9. After that time we take the trotters carefully out of the stewpan, and arrange them on a hot dish, and serve them with the sauce, which can either be poured over the irottersy or served separately in a sauce-boat, according to taste. 1 62 National Training School for Cookery. TRUSSING A FOWL FOR BOILING. Average cost of a " Boiled Fowl" and "Egg Sauce" INGREDIENTS. i fowl i\ oz. of butter

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