Sauce for Cauliflower, Asparagus or Salsify
From German cookery for the English kitchen, 1906
The sauce is improved if half the quantity of vegetable water is omitted and sour or sweet cream taken instead.
Presented as published in 1906. 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 German cookery for the English kitchen (1906) by Ella Oswald, page 32. The excerpt below is the record exactly as published.
Sauce for Cauliflower, Asparagus or Salsify.) For 6 Persons. 1 pint water in which the vege- tables have been boiled. 3 oz. butter. 2 oz. flour. Time of Preparation : J hour. I teaspoonful Liebig's Meat Extract, dissolved in the water. A pinch of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.