ENTRÉE SAUCE À LA TARTE

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (6)

half-an-ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
half an onion minced fine ↝ Onions, raw [Vegetables and Vegetable Products]
six drops of Worcestershire sauce ↝ Sauce, worcestershire [Soups, Sauces, and Gravies]
six drops of Harvey
a few drops of chili vinegar ↝ Peppers, hot chili, red, raw [Vegetables and Vegetable Products]
a breakfast-cupful of good brown sauce

Instructions (4)

Place butter in a sauce-pan.
Add minced onion, Worcestershire sauce, Harvey, chili vinegar, and brown sauce to the sauce-pan.
Stir all together.
Boil all together for a few minutes.

Original Text

ENTRÉE SAUCE À LA TARTE.

Place half-an-ounce of butter in a sauce-pan with half an onion minced fine, six drops of Worcestershire sauce, six drops of Harvey, a few drops of chili vinegar, a breakfast-cupful of good brown sauce, stirred into the sauce-pan, and boil all together for a few minutes.

Notes

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