Supreme Sauce
From Home cookery, 1898
Presented as published in 1898. 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 Home cookery (1898) by North Midland School of Cookery, page 72. The excerpt below is the record exactly as published.
Supreme Sauce. Chicken, or veal stock ... f pint. Butter 1 oz. Flour I oz. Cream h gill. White button mushrooms 12. Cook the flour in the butter ; add the stock, mush- rooms, and cream ; simmer for ten minutes ; tammy, and add a few drops of lemon juice. Bread Sauce. Milk .., -. ... i pint. Onion i. Bread crumbs 2 oz. Butter
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