Savoy Sauce

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (2)
  1. Cut some savoys in quarters, blanch them, and then tie them round and braise them with the beef till half done.
  2. Take them out of the liquor, cut off the string, and put them into a stewpan with good strong cullis, and simmer them till tender.
Original Text
Savoy Sauce. Cut some savoys in quarters, blanch them, and then tie them round and braise them with the beef till half done.[45] Take them out of the liquor, cut off the string, and put them into a stewpan with good strong cullis, and simmer them till tender.
Notes
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