Roman Sauce

Ingredients

• one teacup of water
• one of milk
• stir in a tablespoonful of flour
• three well-beaten eggs
• two ounces of butter
• a tablespoonful of vinegar

Method

1. 1

   Put one teacup of water and one of milk on the fire to scald; stir in a tablespoonful of flour and three well-beaten eggs.

2. 2

   Season with pepper and salt, two ounces of butter and a tablespoonful of vinegar.

3. 3

   Boil four eggs, slice and lay over the dish.

4. 4

   Serve with boiled tongue, beef, venison or fish.

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 30. The excerpt below is the record exactly as published.

ROMAN SAUCE. Put one teacup of water and one of milk on the fire to scald; stir in a tablespoonful of flour and three well-beaten eggs. Season with pepper and salt, two ounces of butter and a table- spoonful of vinegar. Boil four eggs, slice and lay over the dish. Serve with boiled tongue, beef, venison or fish. VAD RD EL Oa ESA Wiebe Add to one teacupful of fresh made drawn butter, the juice of one small lemon, chopped parsley, minced onions and thyme, cayenne pepper and salt. Beat while simmering. Serve with meat or fish. CONG Veen UC Loe One pint oysters, half a lemon, two tablespoonfuls butter, one tablespoonful flour, one teacupful milk or cream, cayenne and nutmeg to taste. Entrée Dishes, Ramikins, Soufflé Dishes, WI Aa HIT 2 DOES SERNA ES ALTER A Be AOE US THRIVE EE BATONS ARNETTE EARLE TOPE RTE NNER SS SRPRIS ONESELF BR SATA TDA RRS RMS DHAEST RS Lt F ren ch Fire Game Pie Dishes, Egg Poachers, Fish Entrée _ Bakers, French Filter Coffee Pots. Proof China 10 per cent discount on mentioning this book. A. T. WILEY & CO. 1803 Notre Dame St. and 2341 St. Catherine St. Ga BOVRIL DDS Flavour and Nourishment to. ssSsSoups, Entrees, etc. Stew the oysters in their own liquor five minutes, and add the milk. When this boils, strain the liquor and return to the saucepan. Thicken with the flour when you have wet it with cold water, stir it well in, put in the butter, next the cayenne (if you like it); boil one minute, squeeze in the lemon juice, shake it around well, and pour out. auc, PIlOUANT. Take one tablespoonful of chopped parsley and rub it to a paste, then add gradually, rubbing all the while, the yolks of three hard-boiled eggs; add a quarter of a teaspoonful of dry mustard, and a teaspoonful of Worcestershire sauce, mix until smooth, and add a tablespoonful of vinegar

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