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Emily Netuzed recipe book, August 1874
Page 106
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Sauce called "Spanish Sauce", a lump of good meat glaze the size of a Nut. 2 spoonfuls of red currant jelly dissolved give it a quick "boil up" & put round the cutlets sending up the rest of the sauce in a boat. Cutlets must be served very hot Sauce piguante Dailos Cut up 2 shalots a small bunch of parsley thyme etc. 15 pepper corns grated 1 clove put into a sauce-pan. 1 glass of Chablis. 1/2 glass of vinegar - add the ingredients named below & reduce all to a 1/2 glaze. big 1 tablespoonful of Spanish Sauce boil 5 minutes pit the sauce into another vessell then chop up a teaspoonful of capers. 4 gherkins a spoonful of parsley chopped the same of chervil add the herbs to the sauce & serve very hot. To be eaten with any kind of meat of game.
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Sauce called "Spanish Sauce", a lump of good meat glaze the size of a Nut. 2 spoonfuls of red currant jelly dissolved give it a quick "boil up" & put round the cutlets sending up the rest of the sauce in a boat. Cutlets must be served very hot Sauce piguante Dailos Cut up 2 shalots a small bunch of parsley thyme etc. 15 pepper corns grated 1 clove put into a sauce-pan. 1 glass of Chablis. 1/2 glass of vinegar - add the ingredients named below & reduce all to a 1/2 glaze. big 1 tablespoonful of Spanish Sauce boil 5 minutes pit the sauce into another vessell then chop up a teaspoonful of capers. 4 gherkins a spoonful of parsley chopped the same of chervil add the herbs to the sauce & serve very hot. To be eaten with any kind of meat of game.
Szathmary Culinary Manuscripts and Cookbooks
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