Sicilian Sauce, for Fowls, Turkeys, &C.

Ingredients

• four ounces of lean ham
• a quarter of a pint of water
• a quarter of a pint of strong stock
• a slice of lemon-rind
• half a tea-spoonful of coriander-seed
• a pinch of powdered mace
• a stick of celery
• a pinch of cayenne
• a clove of garlic
• a glassful of light wine

Method

1. 1

   Simmer ham in water until reduced by half.

2. 2

   Strain and mix with stock, then simmer with lemon, coriander-seed, and mace.

3. 3

   After 10 minutes, add celery, cayenne, and garlic.

4. 4

   Simmer for 20 minutes, thicken with flour and butter, add wine, and boil until it coats the spoon.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1799. The excerpt below is the record exactly as published.

Sicilian Sauce, for Fowls, Turkeys, &C. — Cut four ounces of lean ham into dice, and simmer gently in a quarter of a pint of water till it is reduced to half the quantity. Strain, stir it into a quarter of a pint of strong stock, then simmer it again with a slice of lemon-rind and j^ulp, together half an inch thick, half a tea-spoonful of coriander-seed, and a pinch of powdered mace. At the end of eight or ten minutes add a stick of celery, a pinch of cayenne, and a clove of garlic. If the flavoirr is objected to, the latter article can be omitted, and a shallot or a small onion sub- stituted for it. Simmer all gently together for twenty minutes. Thicken the sauce with flour and butter, add a glassful of light wine

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