Sage Sauce
From Cookery and housekeeping, 1882
Serves 1
Substitute mint for sage for roast lamb.
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 118. The excerpt below is the record exactly as published.
Sage Sauce, and Mint Sauce Put a quarter of a pint of stock in a stewpan with a handful of chopped sage. Let it boil for five minutes ; add two shallots minced very fine ; pepper, salt, and a pinch of sugar (the taste of sugar must not be perceived), and two teaspoonsful of French vinegar
Cook this with the app: pantry check, scaling, and the assistant.