Ravigote Sauce for Meat and Poultry

Ingredients

• an ounce of flour
• two ounces of butter
• the strained juice of half a lemon
• a dessert-spoonful of chopped parsley
• a quarter of a pint of milk or cream
• a table-spoonful of tarragon vinegar
• a table-spoonful of chilli vinegar
• a table-spoonful of Worcester sauce
• a table-spoonful of the essence of anchovies

Method

1. 1

   Work flour into butter, add lemon juice, parsley, pepper, and salt.

2. 2

   In another saucepan, boil vinegar, chilli vinegar, Worcester sauce, and essence of anchovies.

3. 3

   Mix with the boiling sauce 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 Meat and Poultry of Various Kinds.— Work an ounce of flour smootlily into two ounces of butter. .^ dd the strained juice of half a lemon. a dessert-spoonful of chopped parsley, and a little pepper and salt. Put the paste into a saucepan with a quarter of a pint of milk or cream, and stir until it is on the point of boiling. Have ready in a separate saucepan a table-spoonful of tarragon vinegar, a table- spoonful of chilli vinegar, a table-spoonful of Worcester sauce, and a table-spoonful of the essence of anchovies

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