gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Supreme Sauce No. 2
From Cassell's dictionary of cookery, 1892
Serves 4
This sauce is generally poured over fish or meat.
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
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1941. The excerpt below is the record exactly as published.
an onion, a small bunch of sweet herbs, and a little pepper, salt, and grated nutmeg. Pour upon them a pint of good veal stock, and simmer this till it is strong and pleasantly flavoured. Strain it, thicken it with white roux, and boil it till the sauce coats the spoon. Pour it out, stir into it a small slice of fresh butter
Cook this with the app: pantry check, scaling, and the assistant.