Sauce, Italienne

Ingredients

• twelve dices of ham
• a handful of mushrooms well minced
• a sliced lemon
• a spoonful of hashed shalot
• half a bay-leaf
• two cloves
• a gill of oil

Method

1. 1

   Cut ham into dices and put into a stewpan with minced mushrooms and sliced lemon.

2. 2

   Add hashed shalot, bay-leaf, cloves, and oil.

3. 3

   When nearly ready, remove lemon and add minced parsley, Espagnolc, white wine, and pepper.

4. 4

   Reduce, skim, and remove ham when done.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 437. The excerpt below is the record exactly as published.

SAUCE, Italienne. — Cut twelve dices of ham, and put it into a stewpan, with a handful of mushrooms well minced, and a sliced lemon, from which the peel and seeds must be taken ; add * Cullis, — A very fine and strong broth of meat strained and made clear for persons in a state of weakness ; also, a savonry Jelly. A collander or strainer is sometimes called by this name. SAU 349 SAU a spoonful of hashed shalot, washed and dried in a cloth, half a bay-leaf, two cloves, and a gill of oil

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