Mr. Michael Kelly’s Sauce for boiled Tripe, Calf-head, or Cow-heel (No. 311)

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 (15)

Garlic vinegar, a table-spoonful ↝ Garlic, raw [Vegetables and Vegetable Products]
mustard, a tea-spoonful ↝ Mustard greens, raw [Vegetables and Vegetable Products]
brown sugar, a tea-spoonful ↝ Sugars, brown [Sweets]
black pepper, a tea-spoonful ↝ Spices, pepper, black [Spices and Herbs]
half a pint of oiled melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

for Mr. Kelly's Sauce piquante

a table-spoonful of capers ↝ Capers, canned [Spices and Herbs]
one of minced parsley ↝ Parsley, raw [Not included in a food category]
the yelks of three hard eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a table-spoonful of mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
bone six anchovies
two table-spoonfuls of oil ↝ Oil, safflower [Fats and Oils]
one of vinegar ↝ Vinegar [Mustard and other condiments]
one of eschalot ditto
a few grains of Cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
half a pint of good gravy, or melted butter

Instructions (8)

Stir garlic vinegar, mustard, brown sugar, and black pepper into half a pint of oiled melted butter.

Mr. Kelly’s Sauce piquante

Pound a tablespoonful of capers and one of minced parsley as fine as possible.
Add the yolks of three hard-boiled eggs and rub them well together with a tablespoonful of mustard.
Bone six anchovies, pound them, and rub them through a hair-sieve.
Mix the anchovies with two tablespoonfuls of oil, one of vinegar, one of eschalot vinegar, and a few grains of Cayenne pepper.
Rub all these well together in a mortar until thoroughly incorporated.
Stir the mixture into half a pint of good gravy or melted butter.
Put the whole through a sieve.

Original Text

Mr. Michael Kelly’s244-* Sauce for boiled Tripe, Calf-head, or Cow-heel.—(No. 311*.)

Garlic vinegar, a table-spoonful; of mustard, brown sugar, and black pepper, a tea-spoonful each; stirred into half a pint of oiled melted butter.

Mr. Kelly’s Sauce piquante.

Pound a table-spoonful of capers, and one of minced parsley, as fine as possible; then add the yelks of three hard eggs, rub them well together with a table-spoonful of mustard; bone six anchovies, and pound them, rub them through a hair-sieve, and mix with two table-spoonfuls of oil, one of vinegar, one of eschalot ditto, and a few grains of Cayenne pepper; rub all these well together in a mortar, till thoroughly incorporated; then stir them into half a pint of good gravy, or melted butter, and put the whole through a sieve.

Notes

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