Sharp Sauce
From Banquets of the nations, 1911
Serves 4
Serve cold.
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 200. The excerpt below is the record exactly as published.
sharp sauce on these ; thus the fowl is hot and the sauce cold. Sharp Sauce. (Cold.) Make a sauce by boiling two spoonfuls of Chili vinegar, two of Harvey's sauce, two of catsup, one of chopped eschalot, ten of plain melted butter, and a teaspoonful of browned flour
Cook this with the app: pantry check, scaling, and the assistant.