Polnisohe Sauoe (Polish Sauce)

Ingredients

• teaspoonful Liebig's Meat Extract.
• pint brown beer.
• oz. flour.
• 1 oz. butter.
• 3 oz. onion.
• 2 oz. grated PfefFerkuchen.
• Lemon juice.
• Salt.
• 3 tablespoonsful finely-chopped soup herbs.
• I tablespoonful raspberry syrup.
• A pinch of allspice.

Method

1. 1

   Brown the flour with the butter, stir in the broth and beer, then the onion cut into slices, the soup herbs finely chopped, the spice, and lastly, the grated PfefFerkuchen and raspberry syrup.

2. 2

   Let the whole simmer for half an hour, then pass through a sieve and flavour with lemon juice, salt and sugar.

3. 3

   In this sauce, carp, Vienna sausages, little meat dumplings, etc., are cooked.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 31. The excerpt below is the record exactly as published.

Polnisohe Sauoe. (Polish Sauce.) J^br 6 Persons. Time of Preparation : i hour. \ teaspoonful Liebig's Meat I J pint brown beer. \ oz. flour. 1 oz. butter. 3 oz. onion. 2 oz. grated PfefFerkuchen. Lemon juice. Salt. Extract, dissolved in \ pint water. 3 tablespoonsful finely- chopped soup herbs. I tablespoonful raspberry syrup. A pinch of allspice. Brown the flour with the butter, stir in the broth and beer, then the onion cut into slices, the soup herbs finely chopped, the spice, and lastly, the grated Pfeflfer- kuchen and raspberry syrup. Let the whole simmer for half an hour, then pass through a sieve and flavour with lemon juice, salt and sugar. In this sauce, carp, Vienna sausages, little meat dumplings, etc., are cooked. Hollfindisohe Sauce. (Dutch Sauce.) For 6 Persons. Time of Preparation : \ hour. X \ pint stock or water in which fish or vegetables have been boiled. 3 oz. butter. \ oz. flour. 5 yolks of eggs. Juice of I lemon. Salt. i teaspoonful Liebig's Meat Extract.

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