Sage and Onion, or Goose-stuffing Sauce (No. 300)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

an ounce of onion ↝ Onions, raw [Vegetables and Vegetable Products]
half an ounce of green sage leaves ↝ Chrysanthemum leaves, raw [Vegetables and Vegetable Products]
four spoonfuls of water ↝ Water, tap [Tap water]
a tea-spoonful of pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
one ounce of fine bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a quarter of a pint of (broth, or gravy, or) melted butter ↝ Soup, broth [Soups, broth-based]

Referenced Recipe

Instructions (7)

Chop very fine an ounce of onion and half an ounce of green sage leaves.
Put them into a stew-pan with four spoonfuls of water.
Simmer gently for ten minutes.
Then put in a tea-spoonful of pepper and salt, and one ounce of fine bread-crumbs.
Mix well together.
Then pour to it a quarter of a pint of broth, or gravy, or melted butter.
Stir well together, and simmer it a few minutes longer.

Original Text

Sage and Onion, or Goose-stuffing Sauce.—(No. 300.)

Chop very fine an ounce of onion and half an ounce of green sage leaves; put them into a stew-pan with four spoonfuls of water; simmer gently for ten minutes; then put in a tea-spoonful of pepper and salt, and one ounce of fine bread-crumbs; mix well together; then pour to it a quarter of a pint of (broth, or gravy, or) melted butter, stir well together, and simmer it a few minutes longer.

[242]Obs. This is a very relishing sauce for roast pork, poultry, geese, or ducks; or green pease on maigre days.

See also Bonne Bouche for the above, No. 341.

Notes

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