Sauce for Cutlets

Ingredients

• one Bellary onion cut into rings
• two sprigs of curled parsley
• two ounces of pounded lean ham or bacon
• a clove of garlic
• a carrot cut up
• a tea-spoonful of thyme leaves
• a pint of Espagnole sauce
• two tea-spoonfuls of anchovy vinegar
• one of chilli vinegar
• a dessert-spoonful of red currant jelly
• one of good mushroom ketchup
• half a glass of Madeira
• the whites of two hard-boiled eggs
• four black Leicestershire mushrooms
• two gherkins
• half an ounce of lean ham

Method

1. 1

   Combine all ingredients in a saucepan, cover with Espagnole sauce, and add vinegars.

2. 2

   Boil, simmer for ten minutes, then reduce to cream thickness.

3. 3

   Add jelly and ketchup, stir until dissolved, and strain.

4. 4

   Keep hot and add the chopped mixture before serving.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 203. The excerpt below is the record exactly as published.

one Bellary onion cut into rings, two sprigs of curled parsley, two ounces of pounded lean ham or bacon, a clove of garlic, a carrot cut up, and a tea-spoonful of thyme leaves ; cover them with a pint of Espagnole sauce (page 96) and add two tea-spoonfuls of anchovy vinegar, and one of chilli vinegar. Boil up, sim- mer for ten minutes, skimming carefully, then boil again reducing the sauce to the thickness of cream : now add a dessert-spoonful of red currant jelly and one of good mush- room ketchup ; stir till the jelly is dissolved, adding half a glass of Madeira ; stir again, and pass the sauce through the strainer : keep it hot in the bain-marie, and add just before serving, the following mixture : — the whites of two hard-boiled eggs, four black Leicestershire mushrooms, two gherkins, and half an ounce of lean ham

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