when hot, add four spoonfuls of Soyer’s Gentleman’s Sauce;
let boil, and serve with either chop, steak, cotelettes, poultry, or game.
Original Text
148. Soyer’s Sauce.—Put six spoonfuls of demi-glaze into a stewpan; when hot, add four spoonfuls of Soyer’s Gentleman’s Sauce; let boil, and serve with either chop, steak, cotelettes, poultry, or game.