Sauce Piquante
From Tried favourites cookery book, 1909
Serves 1
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 Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 83. The excerpt below is the record exactly as published.
Sauce Piquante. 2 teaspoonfuls chopped Onions, 1 teaspoonful Vinegar, and i teacupful Stock. Boil onion a few minutes, add a cupful brown sauce, which must be as thick as cream, 1 teaspoonful French mustard, a few chopped gherkins and mushrooms
Cook this with the app: pantry check, scaling, and the assistant.