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Steward's Sauce (Maitre d'Hotel)
From The thorough good cook, 1895
Serves 2
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 189. The excerpt below is the record exactly as published.
three ounces of fresh butter and a teaspoonful of flour, which knead well together in a stew-pan ; add two ragoiit-spoonfuls of consomme (p. 77), and a teaspoonful of chopped parsle}^ Put it on the tire, and stir it till it nearly boils, after which take it off, and work in a small piece of fresh butter and a little lemon-juice
Cook this with the app: pantry check, scaling, and the assistant.