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Sauce Mirepoix, or Essence of Vegetables, for Flavouring
From Cassell's dictionary of cookery, 1892
Serves 4
A larger quantity of this preparation may be made than is needed for present use.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1713. The excerpt below is the record exactly as published.
Sauce Mirepoix, or Essence of Vegetables, for Flavouring. — When stock is already prepared for sauce, and it re- quires flavouring, proceed as follows : — Take a shced carrot, a sliced onion, two sticks of celery cut small, a bunch of parsley, a sprig of thjTne, and a bay-leaf, together with a shallot and an inch or two of raw ham or bacon-rind, if these are at hand. Dissolve a slice of fresh butter
Cook this with the app: pantry check, scaling, and the assistant.