Sauce for Lamb
From The paper-bag cookery manual, 1911
Presented as published in 1911. 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 The paper-bag cookery manual (1911) by Charles Herman Senn, page 51. The excerpt below is the record exactly as published.
half an ounce of flour, cornflour, or arrowroot ; this is seasoned and flavoured to taste, according 132 THE PAPER-BAG COOKERY MANUAL. to the kind of fish, meat, or game which is to be cooked in a paper-bag, being spread over the inner part of the article. The following additional hints are given for those who desire to have a rich sauce : Sauce for Lamb. Mix a little finely-chopped green mint
Cook this with the app: pantry check, scaling, and the assistant.