Pork à l'Italienne

Ingredients

• an ounce of butter
• two shallots finely minced
• a dessert-spoonful of flour
• a quarter of a pint of stock
• a tablespoonful of vinegar
• a teaspoonful of bruised capers
• half a spoonful of mixed mustard
• six peppercorns
• six drops of anchovy essence
• a spoonful of sherry

Method

1. 1

   Roast the pork in the usual way and serve it with sauce à l'italienne prepared as follows: Rub a small saucepan with garlic, melt the butter, and add the minced shallots.

2. 2

   Shake them over the fire until soft, then dredge the flour over them.

3. 3

   Add the stock, vinegar, bruised capers, mixed mustard, peppercorns, and anchovy essence.

4. 4

   Simmer gently for a quarter of an hour, strain it, add sherry, and serve in a tureen.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 332. The excerpt below is the record exactly as published.

an ounce of but ter in it, and throw in two shallots finely minced. Shake them over the lire till soft, then dredge a dessert-spoonful of Hour over them, and add a quarter of a pint of stock, a table-spoonful of vinegar, a tea-spoonful of bruised capers, half a spoonful of mixed mustard, six peppercorns, and six drops of anchovy essence. Simmer the sauce gently for a quarter of an hour, st rain it, put a spoonful of sherry

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