141. Ravigote Sauce

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

one middle-sized onion sliced ↝ Onions, raw [Vegetables and Vegetable Products]
a little carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
a little thyme ↝ Thyme, fresh [Spices and Herbs]
bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
one clove ↝ Garlic, raw [Vegetables and Vegetable Products]
a little mace ↝ Spices, mace, ground [Spices and Herbs]
a little scraped horseradish ↝ Horseradish [Mustard and other condiments]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
three teaspoonfuls of vinegar ↝ Vinegar [Mustard and other condiments]
ten tablespoonfuls of brown sauce
four of broth ↝ Soup, broth [Soups, broth-based]
a tablespoonful of currant jelly ↝ Currants, dried [Dried fruits]

Instructions (3)

Put in a stewpan one middle-sized onion sliced, with a little carrot, a little thyme, bay-leaf, one clove, a little mace, a little scraped horseradish, a little butter, fry a few minutes, then add three teaspoonfuls of vinegar, ten tablespoonfuls of brown sauce, four of broth.
When boiling, skim, add a tablespoonful of currant jelly.
When melted, pass all through a tammy, and serve with any kind of meat or poultry; with hare or venison it is excellent.

Original Text

141. Ravigote Sauce.—Put in a stewpan one middle-sized onion sliced, with a little carrot, a little thyme, bay-leaf, one clove, a little mace, a little scraped horseradish, a little butter, fry a few minutes, then add three teaspoonfuls of vinegar, ten tablespoonfuls of brown sauce, four of broth; when boiling, skim, add a tablespoonful of currant jelly; when melted, pass all through a tammy, and serve with any kind of meat or poultry; with hare or venison it is excellent.

Notes

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