Sauce

Ingredients

• A medium-sized onion
• three sour pickles
• a wineglassful of vinegar
• a pint of brown sauce
• a teaspoonful of chopped parsley
• one of tarragon leaves
• an ounce of butter
• the juice of one-half a lemon
• a tablespoonful of finely chopped capers

Method

1. 1

   Chop the onion and pickles fine.

2. 2

   Put them in a saucepan with vinegar and boil until the liquid is nearly reduced.

3. 3

   Then add brown sauce, boil for a few minutes, and add parsley, tarragon, butter, lemon juice, and capers if desired.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 29. The excerpt below is the record exactly as published.

SAUCE A medium-sized onion and three sour pickles should be chopped fine. Put them in a saucepan with a wineglassful of vinegar, and boil until the liquid is nearly reduced. Then add a pint of brown sauce, boil for a few minutes, and add a teaspoonful of chopped parsley, one of tarra- gon leaves, an ounce of butter, the juice of one-half a lemon and a tablespoonful of finely chopped capers

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