Sauce for Leveret

Ingredients

• a finely-minced onion
• a bunch of parsley
• a little thyme
• a bay-leaf
• a little wild thyme
• 5 tablespoonfuls of ham cut into small pieces
• 1 wineglassful of white wine
• a few tablespoonfuls of gravy or melted glaze
• a little kneaded butter
• 2 tablespoonfuls of capers
• a dust of pepper
• a little minced parsley

Method

1. 1

   In a stewpan, combine the minced onion, parsley, thyme, bay-leaf, wild thyme, and ham.

2. 2

   Moisten with white wine and reduce by half.

3. 3

   Add gravy or melted glaze and cook for two minutes.

4. 4

   Stir in kneaded butter to thicken, remove herbs, and add minced parsley, capers, and pepper before serving.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 87. The excerpt below is the record exactly as published.

a finely-minced onion in a stewpan, add a bunch of parsley, a little thyme, bay-leaf, and wild thyme, also 5 table- spoonfuls of ham cut into small pieces, and moisten all with 1 wineglassful of white wine. Reduce this by one half, add a few table-spoonfuls of gravy or melted glaze, let it remain on the fire for two minutes, and add a little kneaded butter to thicken it. Stir well to dissolve the butter, and as soon as it shows signs of boiling, take it off the fire, remove the herbs and spices, stir in a little minced parsley, 2 table-spoonfuls of capers, and a dust of pepper

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