CHEVREUIL OR PIQUANTE SAUCE FOR ROEBUCK

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

four ounces of lean ham ↝ Ham [Cold cuts and cured meats]
a good pinch of minionette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
some thyme ↝ Thyme, fresh [Spices and Herbs]
a bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
a few green onions ↝ Onions, green, raw [Onions]
some sprigs of parsley ↝ Parsley, raw [Not included in a food category]
a gill of French vinegar
a small ladleful of brown sauce
a small tumbrilful of red wine ↝ Wine, red [Wine]
a little consommé
a spoonful of red currant-jelly ↝ Currants, red and white, raw [Fruits and Fruit Juices]
the juice of an orange ↝ Orange, raw [Citrus fruits]

Instructions (5)

Chop four ounces of lean ham, and put it into a stewpan, with a good pinch of minionette pepper, some thyme, and a bay-leaf, a few green onions, and some sprigs of parsley.
Moisten with a gill of French vinegar, boil the whole on the fire till reduced to half its original quantity.
Then add a small ladleful of brown sauce, a small tumbrilful of red wine, and a little consommé.
Stir this on the fire till it boils, and after having cleared and skimmed it in the usual manner, reduce it to a proper consistency.
Finish by adding a spoonful of red currant-jelly and the juice of an orange.

Original Text

CHEVREUIL OR PIQUANTE SAUCE FOR ROEBUCK.
Chop four ounces of lean ham, and put it into a stewpan, with a good pinch of minionette pepper, some thyme, and a bay-leaf, a few green onions, and some sprigs of parsley; moisten with a gill of French vinegar, boil the whole on the fire till reduced to half its original quantity; then add a small ladleful of brown sauce, a small tumbrilful of red wine, and a little consommé; stir this on the fire till it boils, and after having cleared and skimmed it in the usual manner, reduce it to a proper consistency, and finish by adding a spoonful of red currant-jelly and the juice of an orange.

Notes

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