Sauce for Spatchcock
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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 Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 14. The excerpt below is the record exactly as published.
SAUCE FOR SPATCHCOCK Make a reduction of vinegar with a chopped shalot, two leaves of tarragon and a “ merspoor ” (which consists of thyme, parsley and a bay leaf), also a pinch of salt. Add in equal parts, tomato sauce, half glazed, and glaze of meat. Let it boil for ten minutes, then add butter the size of two nuts
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