Sauce

Ingredients

• I tablespoonful of vinegar
• I oz. of butter
• I onion
• A piece of carrot
• and celery
• Bunch of herbs
• and blade of mace (if liked)
• I tomato
• I tablespoonful of flour
• 1 4 pints of stock
• I teaspoonful of meat extract
• or head, heart and liver well washed
• Salt and

Method

1. 1

   Boil vinegar till almost evaporated, then add the butter, and when quite hot, fry first the onion chopped, the bacon cut into small pieces, and the vegetables, all cleaned nicely, dried and cut into small pieces; also the herbs, spices and flour.

2. 2

   Next add the meat extract, water, pepper and salt.

3. 3

   Stir till it boils.

4. 4

   Boil gently for an hour or longer and strain over the rabbit in the pan.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 12. The excerpt below is the record exactly as published.

Sauce. I tablespoonful of vinegar. I oz. of butter or white dripping. I onion. A piece of carrot and celery. Bunch of herbs and blade of mace (if liked). Salt and I tomato. Some scraps of bacon. I tablespoonful of flour. 1 4 pints of stock or I teaspoonful of meat extract and water, or head, heart and liver well washed

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