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Sauce for Roast Meat
From Twentieth century home cook book, 1905
Serves 4
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 132. The excerpt below is the record exactly as published.
Sauce for Roast Meat. — A good sauce for roast meat may be made in ten minutes, with a quarter of a pint of water, the juice of a lemon strained, a sprig of parsley chopped fine, an ounce and a half of butter, all seasoned with white pepper and salt
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