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Sauce (Lamb)
From Recipes for the million, 1891
Serves 4
Some cooks add white wine in the same proportion as the stock.
Presented as published in 1891. 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
Nutrition per serving
21Calories
1 gProtein
2 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories21 kcal
Protein1.5 g
Carbohydrates2.1 g
Fiber0 g
Sugars0.9 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol1.8 mg
Sodium85 mg
Potassium62 mg
Calcium1.8 mg
Iron0.1 mg
Magnesium2.4 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate3 mcg
Choline5.4 mg
Caffeine0 mg
Water55 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 193. The excerpt below is the record exactly as published.
SAUCE (LAMB). — Mix a little butter with crumbs of bread, and finely-shred parsley and shallots ; add a cupful of good stock or beef gravy, season with pepper and salt, and the juice of a lemon or orange
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