275. Beyrout Sauce

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
for meat or poultry variation
if no brown gravy
Instructions (9)
  1. Put a tablespoonful of chopped onions into a stewpan, with one of Chili vinegar and one of common ditto, a pint of melted butter, four spoonfuls of brown gravy, two of mushroom catsup, and two of Harvey sauce.
  2. Place it over the fire, keeping it stirred until boiling.
  3. Place it at the corner to simmer five minutes.
  4. Skim well.
  5. Place it again over the fire, keeping it stirred until thickish, to adhere to the back of the spoon.
  6. Add two tablespoonfuls of essence of anchovies, and half a teaspoonful of sugar.
  7. It is then ready to serve.
for meat or poultry variation
  1. Omit the anchovy, and adding more Harvey sauce.
if no brown gravy
  1. Add water and a little coloring.
Original Text
275. Beyrout Sauce.—Put a tablespoonful of chopped onions into a stewpan, with one of Chili vinegar and one of common ditto, a pint of melted butter, four spoonfuls of brown gravy, two of mushroom catsup, and two of Harvey sauce; place it over the fire, keeping it stirred until boiling, then place it at the corner to simmer five minutes, skim well, then place it again over the fire, keeping it stirred until thickish, to adhere to the back of the spoon, when add two tablespoonfuls of essence of anchovies, and half a teaspoonful of sugar; it is then ready to serve. The above, although a fish sauce, may be used for meat or poultry, by omitting the anchovy, and adding more Harvey sauce. If no brown gravy, add water and a little coloring.
Notes
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