Sauce Piquante

Ingredients

• 1 onion
• 1 carrot
• 3 pickled gherkins
• 1 gill vinegar
• 1 pint stock
• 1 table-spoonful ketchup
• 1 table-spoonful capers
• Cayenne pepper
• Salt

Method

1. 1

   Put chopped onion and carrot into a saucepan with vinegar and boil until reduced to one tablespoon.

2. 2

   Add stock and ketchup, season with Cayenne pepper and salt, and boil until onions dissolve.

3. 3

   Add gherkins and capers, boil for five minutes, and serve hot.

Nutrition per serving

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 34. The excerpt below is the record exactly as published.

e carrot grated. Strain the stock from the bones on to these. Return to the saucepan, season with pepper and salt, and boil for one hour. Stir and skim occasionally. Break the vegetables by the side of the pan so that the soup may be thick and pulpy. Serve hot. The best oatmeal for porridge is that which is of medium coarseness in the grains or particles. Put a saucepan on the fire with water proportionate to the quantity of porridge required. Salt it to taste. When the water boils, begin sprinkling in the oatmeal with one hand, while you stir with a stick with the other. Endeavour to calculate what quantity of meal will be necessary to produce the desired thickness, and sprinkle it in as quickly as possible, so as to let it all boil equally. A common error is to continue putting in meal to the last. After all the meal is in, continue boiling and stirring for about ten minutes, taking care that no knots or lumps are formed. When sufficiently boiled, pour the porridge into dishes. This is genuine Scotch porridge, which is eaten when partially cool, with sweet milk. Take the stems from the mushrooms (medium-sized ones are best for ibis sauce), and peel them. Break them in OATMEAL PORRIDGE. SAUCES. MUSHROOM SAUCE. 24 mushrooms. 2 oz. butter. 1 gill water. Pepper and salt. SAUCE PIQUANTE — MELTED BUTTER — CAPER SAUCE. G3 small pieces, and put them into a saucepan with the butter, pepper, and a good sprinkling of salt; shake them over the lire for a few minutes ; then add the water, and simmer gently for about half an hour. To thicken this sauce, add a little butter and flour kneaded together, and cook all for five minutes. Serve very hot. SAUCE PIQUANTE. 1 onion, i carrot. 3 pickled gherkins. 1 gill vinegar. i pint stock. i table-spoonful ketchup. 1 table-spoonful capers. Cayenne pepper

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