Ravigote Sauce for Hare and Venison

Ingredients

• two ounces of butter
• a moderate-sized onion
• a carrot
• a tea-spoonful of scraped horseradish
• a pinch of powdered thyme
• a bay-leaf
• a little mace
• a table-spoonful of vinegar
• half a pint of stock
• a table-spoonful of red-currant jelly
• pepper and salt if required

Method

1. 1

   Melt butter in a saucepan, add chopped onion, carrot, horseradish, thyme, bay-leaf, and mace.

2. 2

   Stir until onion is tender.

3. 3

   Add vinegar and stock, thicken, and mix in jelly.

4. 4

   Rub through a sieve and serve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1497. The excerpt below is the record exactly as published.

Ravigote Sauce for Hare and Venison. — Melt two ounces of butter in a saucepan, and throw into it a moderate-sized onion .and carrot chopped small, a tea-spoon- ful of scraped horseradish, a pinch of powdered thjTne, a bay-leaf, and a little mace. Stir these ingredients over a gentle fire till the onion is tender. Pour in a table-spoonful of vinegar and half a pint of stock, add a little brown thickening, and sldm the sauce well. AVhen it is smooth and of the consistency of custard, dis- solve a table-spoonful of red-currant jelly in it, rub it through a fine sieve, add pepper and salt if required

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