Sauce for Bouilli
From Cassell's dictionary of cookery, 1892
Serves 6
If more convenient, mushroom ketchup may be substituted for the mushrooms and walnut pickle for the walnuts.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1712. The excerpt below is the record exactly as published.
Sauce for Bouilli {see Pot-au-Feu).— When the bouilli or boiled beef which has been stewed in a pot-au-feu is to be served, a sauce made as follows may be poured over it, or sent to table in a tureen as an accompaniment : — Mince a boiled carrot, and put it into a stew- pan with a table-spoonful of chopped parsley, half a dozen button onions, two or three pickled cucumbers, some pickled walnuts if hked, and a little pepper, salt, and cayenne. Pour over these ingredients a pint of good stock
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