Sage Gravy

Ingredients

• a half dozen large green sage leaves
• two medium-sized onions
• butter size of walnut
• teaspoon vinegar
• some broth or gravy
• seasoning of salt and pepper

Method

1. 1

   Chop sage and onions, steam with butter.

2. 2

   Add vinegar and broth, season, and simmer until onions are tender.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 387. The excerpt below is the record exactly as published.

ange Gravy. — Put a sliced onion in stewpan with half pint stock, a few basil or bay leaves, three or four strips orange or lemon peel and simmer very gently fifteen minutes. Strain, and if not suf* nciently fiavored add juice of a Seville orange or lemon ; season, add thickening of arrowroot or corn starch, boil up once and serve. Nice for all game. Piquant Gravy. — Put two tablespoons each chopped cucumber pickles, capers and onions in saucepan with half pint vinegar and stir over fire until vinegar has nearly all evaporated ; add two table- spoons each butter and flour rubbed smooth, two teaspoons salt, two saltspoons pepper and hidf as much cayenne^ with pint boiling water or stock, ^ou up once and serve. This is also known as Piquant Sauce^ and a more elaborate recipe is the following : Put two tablespoons butter in stewpan with a small carrot and six shal- lots, slicea, bunch savory herbs, half bay leaf, two small slices lean ham, chopped fine, two cloves, six pepper-corns, blade of mace, and three whole allspice. Simmer all over slow fire until bottom of pan is covered with a brown glaze^ stirring to prevent burning, and add four tablespoons vinegar, halt pint stock, teaspoon sugar, pinch of COLD MEATS. 453 cayenne and salt to taste. Simmer gently fifteen minutes, skim off all fat, strain and serve hot with roast meats. If not liked so acid use less vinegar. 8<ige Oravy, — Chop fine a half dozen large ^een sage leaves, or more if the leaves are small, with two medium-sized onions. Put in stewpan with butter size of walnnt, sprinkle with flour, cover closelv and let steam a few minutes. Then add teaspoon vinegar, some broth or gravy, and seasoning of salt and pepper

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