Poor Man's Sauce for Cold Meats

Ingredients

• a handful of young parsley-leaves
• a tablespoonful of chopped shallots
• a dozen young-green onions finely minced
• a teaspoonful of salt
• half a teaspoonful of pepper
• two tablespoonfuls of salad-oil
• four of vinegar

Method

1. 1

   Chop parsley and mix with shallots or onions, salt, and pepper.

2. 2

   Place in a tureen, pour over salad oil and vinegar, stir, and serve.

3. 3

   Optionally, add pickled French beans or gherkins.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1268. The excerpt below is the record exactly as published.

Poor Man's Sauce for Cold Meats. — Pick a handful of young parsley-leaves, and chop them small. Put with them a table- spoonful of chopped shallots, or a dozen young- green onions finely minced, a tea-si30onful of salt, and half a tea-spoonful of pepper. Mix the dry ingredients thoroughly, put them into a tureen, and pour over them two table-spoon- l\ds of salad-oil and four of ^ineg•ar. Stir all together and serve. If liked, a table-spoonful of pickled French beans or gherkins cut small may be added to the sauce. Time, a few minutes to prepare. Probable cost, 4d. Sufficient for three or four persons. Poor Man's Sauce (another way). — Mince an onion or two or thi-ee shallots finely. Frjr it in a little dripping until it is tender ; then pour over it a glass of \-inegar and a glass of water or broth, and add a little jsepper and salt. Let the sauce simmer gently a few minutes, and serve. A table-spoonful of mushroom ketchup can be added or not. This sauce may be served with yoimg roast turkey. Probable cost, 3d. Sufficient for three or four persons. Poor Man's Soup.— The dripping which is used for making soup should be taken out of the tin almost as soon as it has drojjped from the meat. If any cinders have accidentally dropped into it, it should be clarified. Throw four table- spoonfuls of beef dripping into two quarts of boihng water. Add an ounce of butter, a pound and a half of raw potatoes sliced, and a little pepper and salt. Boil for an hour. Take the heart of a yoimg cabbage, break it into small pieces, throw it into the soup, and let it boil POO ( 599 POU quickly until it is done enough. Serve imme- diately. Send toasted sippets to table on a separate dish. If, instead of water, the liquid in which meat has been boiled can be used, the soup will, of coui'se, be much improved. Suf- ficient for live pints of soup. Probable cost, Id. per pint. Poor Man's Soup (another way). — Slice two onions, and cut four ounces of bacon into dice. Fry these in two ounces of good beef dripping until they are lightly browned. Add a large carrot, a turnip, a leek, and three or four outer sticks of celery, all cut into thin pieces. J'ry for a few minutes longer. Pom- in six quarts of water. Let the liquid boil, then throw in a little more than a pint of split peas, which have been soaked for several hours in cold water. Simmer the soup gently until the peas are re- duced to a pulp. Press through a sieve. Eeturn the soup to the saucepan, mix with it two table- spoonfuls of salt

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