Sharp Sauce (Sauce Piquante)
From The thorough good cook, 1895
Serves 1
Presented as published in 1895. 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 The thorough good cook (1895) by George Augustus Sala, page 188. The excerpt below is the record exactly as published.
Sharp Sauce (Sauce Piquante). t^hop up some shallots and boil them for ten minutes with two or three teaspoonfuls of vinegar, a little water or broth, a good pinch of pepper and salt. Pour in some thick sauce. Just before serving, add a gherkin chopped up very fine
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