Venison Cutlet Sauce

Ingredients

• two medium sized onions
• a tablespoonful of butter
• two of flour
• one pint of brown meat juice
• two teaspoonfuls of mustard
• a little vinegar
• a little brown sugar color

Method

1. 1

   Cut up the onions, brown in butter, add flour, then meat juice, mustard, and vinegar.

2. 2

   Pass through a sieve and add brown sugar color.

As published

This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 7. The excerpt below is the record exactly as published.

two medium sized onions, brown in a table- spoonful of butter, two of flour, add one pint of brown meat juice, two teaspoonfuls of mustard, a little vinegar, pass through a sieve, add a little brown sugar color. Use for venison cutlets. TOMATO SAUCE. Pass half can pulp of tomatoes, through a strainer, add a little cayenne pepper, salt, mace, one tablespoonful of butter,

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