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Sharp Sauce for Cutlets, Boiled Beef, Boiled Mutton, etc.
From Cassell's dictionary of cookery, 1892
Serves 4
Time: half an hour. Sufficient for 6 to 8 persons.
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
Nutrition per serving
72Calories
4 gProtein
10 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories72 kcal
Protein3.8 g
Carbohydrates9.7 g
Fiber0 g
Sugars1.9 g
Total Fat1.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Cholesterol3.5 mg
Sodium214 mg
Potassium135 mg
Calcium5.8 mg
Iron0.7 mg
Magnesium6.9 mg
Phosphorus41 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A1.6 mcg
Vitamin E0 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.3 mg
Folate17 mcg
Choline11 mg
Caffeine0 mg
Water127 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1762. The excerpt below is the record exactly as published.
Sharp Sauce, for Cutlets, Boiled Beef, Boiled Mutton, &c.— Skin and mince four shallots, and put them into a sauce- pan with a slice of fresh butter and four table- spoonfuls of vinegar. Stir these over the fire till the vinegar is reduced and the butter looks clear. Mix one ounce of Hour smoothly into it, and keep stiiTuig over a brisk fire until the paste is slightly coloured without being at all burnt. Add gradually a pint of broth, and let the sauce simmer for twenty minutes. Stir in a table-spoonful of minced gherkins, a table-spoonful of blanched and chopped pars- ley, and a little pepper and salt
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