Sauce for Chops and Cutlets

Ingredients

• two onions
• butter
• a little flour
• a teaspoonful of mustard
• one of anchovy
• a spoonful of vinegar
• a little salt
• a little pepper

Method

1. 1

   Cut two onions in small pieces, fry light brown in butter, dredge a little flour in the pan, and add a tablespoonful of vinegar and a little salt and pepper.

2. 2

   Let boil up, and after stirring half an hour mix in a teaspoonful of mustard and one of anchovy.

3. 3

   Stir for a few moments before pouring over the chops.

As published

This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 46. The excerpt below is the record exactly as published.

SAUCE for chops and cutlets. Cut two onions ROBERT in small pieces, fry light brown in but- ter, dredge a little flour in the pan, and add a tea- 109 A BACHELOR'S CUPBOARD Bachelor Bonnes Bouchees spoonful of vinegar and a little salt and pepper. Let boil up, and after stirring half an hour mix in a tea- spoonful of mustard and one of anchovy. Stir for a few moments before pouring over the chops. SAUCE FI- A pint of rich stock, an ounce of brown NANCIERE thickening, one glass of Madeira, one glass of mushroom ketchup, a pinch of cayenne, and a piece of glaze. Boil the stock well up with the thickening, then add other condiments. Simmer fifteen minutes and add the glaze, straining for use. MOCK is a famous dish, and when the real thing VENISON is " out of season," a man can generally succeed in convincing his friends that he is dodging the game warden if he follows this recipe well: Into the blazer put a heaping teaspoonful of butter

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