FRIED BREAD SAUCE

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (9)

a little lean ham ↝ Pork, fresh, leg (ham), whole, separable lean only, raw [Pork Products]
one chopped shallot ↝ Shallots, raw [Vegetables and Vegetable Products]
some grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
minionette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
half a pint of good gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
four tablespoonfuls of fried bread-crumbs of a light-brown colour
some chopped parsley ↝ Parsley, raw [Not included in a food category]
a little essence of chicken ↝ Chicken, ground, raw [Poultry Products]
the juice of half a lemon ↝ Lemon, raw [Citrus fruits]

Instructions (4)

Mince a little lean ham and put it into a small stewpan with one chopped shallot, some grated nutmeg, minionette pepper, and half a pint of good gravy.
Simmer the whole on the stove-fire till reduced to half, then strain it with pressure through a tammy into another small stewpan, containing four tablespoonfuls of fried bread-crumbs of a light-brown colour, and some chopped parsley.
Add a little essence of chicken and the juice of half a lemon.
Stir the sauce till it boils, and serve.

Original Text

FRIED BREAD SAUCE.
Mince a little lean ham and put it into a small stewpan with one chopped shallot, some grated nutmeg, minionette pepper, and half a pint of good gravy; simmer the whole on the stove-fire till reduced to half, then strain it with pressure through a tammy into another small stewpan, containing four tablespoonfuls of fried bread-crumbs of a light-brown colour, and some chopped parsley; add a little essence of chicken and the juice of half a lemon; stir the sauce till it boils, and serve.
This kind of sauce is appropriate for all small birds, such as wheat-ears, ortolans, ruffs and reeves, &c., &c.

Notes

—