Savoury Sauce

Ingredients

• Brown an ounce of flour
• an ounce of butter
• two ounces of lean ham
• one onion sliced
• one bay-leaf
• a little thyme
• two cloves
• three gills of good brown stock
• the juice of a whole lemon
• some cayenne
• pepper
• salt
• one glass of port wine
• one dessert-spoon of red currant jelly

Method

1. 1

   Brown flour with butter, add ham, parsley, onion, bay-leaf, thyme, and cloves.

2. 2

   Simmer for ten minutes, add stock and lemon juice, boil for ten minutes.

3. 3

   Strain, add wine and jelly, stir until dissolved and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 62. The excerpt below is the record exactly as published.

Savoury Sauce. — Brown an ounce of flour with an ounce of butter in a stew-pan, add two ounces of lean ham chopped fine and pounded, a few sprigs of parsley, one onion sliced, one bay-leaf, a little thyme, and two cloves. Let all simmer together for ten minutes, then add three gills of good brown stock and the juice of a whole lemon, some cayenne and pepper and salt. Boil for ten minutes, stirring occasionally to prevent burning. Pass through a gravy strainer into a clean saucepan and add one glass of port wine, one dessert-spoon of red currant jelly

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