Sauce for Savoury Pies
From Consult me, 1902
Serves 4
Suitable for lamb, mutton, veal, or veal pies.
Presented as published in 1902. 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 Consult me (1902) by Robert Kemp Philp, page 439. The excerpt below is the record exactly as published.
SAUCE for Savoury Pies. — Take some gravy, one anchovy, a sprig of sweet herbs, an onion, and a little mushroom liquor; boil it a little, and thicken it with burnt butter, or a bit of butter rolled in flour ; add a little port wine
Cook this with the app: pantry check, scaling, and the assistant.