Neapolitan Sauce

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Time: Cook: 20 min Total: 20 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

a stick of horse-radish ↝ Radishes, raw [Vegetables and Vegetable Products]
two ounces of glaze ↝ Carrots, glazed, cooked [Carrots]
a small pot of currant-jelly ↝ Apricots, raw [Fruits and Fruit Juices]
half a pint of red wine ↝ Wine, red [Wine]
a spoonful of worked brown sauce

Instructions (3)

Scrape a stick of horse-radish quite clean, grate it, and place this in a small stewpan with two ounces of glaze, a small pot of currant-jelly, half a pint of red wine, and a spoonful of worked brown sauce.
Boil the whole gently on a stove-fire for twenty minutes.
Pass the sauce through a tammy as you would a purée, and put it into a bain-marie for use.

Original Text

NEAPOLITAN SAUCE.
Scrape a stick of horse-radish quite clean, grate it, and place this in a small stewpan with two ounces of glaze, a small pot of currant-jelly, half a pint of red wine, and a spoonful of worked brown sauce; boil the whole gently on a stove-fire for twenty minutes, then pass the sauce through a tammy as you would a purée, and put it into a bain-marie for use.
This kind of sauce is generally used with larded fillets of beef. It may also be served with entrées of venison.

Notes

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