Sauce a la Metcalf
From Good Things to Eat as Suggested by Rufus, 1911
Serves 2
Presented as published in 1911. 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 Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 49. The excerpt below is the record exactly as published.
SAUCE A LA METCALF— Put two or three tablespoonfuls of butter in a saucepan, and when it melts add about a table- spoonful of Liebig's Extract of Beef; season and gradually stir in about a cupful of cream. After taking off, add a wine-glassful of Sherry or Madeira
Cook this with the app: pantry check, scaling, and the assistant.