Poor Man’s Sauce (No. 310)

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 (9)

a handful of parsley leaves ↝ Parsley, raw [Not included in a food category]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
half a dozen young green onions ↝ Onions, green, raw [Onions]
three table-spoonfuls of oil ↝ Oil, safflower [Fats and Oils]
five of vinegar ↝ Vinegar [Mustard and other condiments]
some ground black pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
Pickled French beans or gherkins, cut fine ↝ Green beans, pickled [Olives, pickles, pickled vegetables]
a little grated horseradish ↝ Horseradish [Mustard and other condiments]

Instructions (6)

Pick a handful of parsley leaves from the stalks, mince them very fine, strew over a little salt.
Shred fine half a dozen young green onions, add these to the parsley, and put them into a sauce-boat.
Add three table-spoonfuls of oil, and five of vinegar.
Add some ground black pepper and salt.
Stir together and send it up.

Optional Additions

Pickled French beans or gherkins, cut fine, may be added, or a little grated horseradish.

Original Text

Poor Man’s Sauce.—(No. 310.)

Pick a handful of parsley leaves from the stalks, mince them very fine, strew over a little salt; shred fine half a dozen young green onions, add these to the parsley, and put them into a sauce-boat, with three table-spoonfuls of oil, and five of vinegar; add some ground black pepper and salt; stir together and send it up.

Pickled French beans or gherkins, cut fine, may be added, or a little grated horseradish.

Obs.—This sauce is in much esteem in France, where people of taste, weary of rich dishes, to obtain the charm of variety, occasionally order the fare of the peasant.

[244]

Notes

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