Courges au jus

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No.10. Vegerable
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (8)
Instructions (5)
  1. Mince finely a small piece of fat bacon, and fry it with a small minced onion, seasoning it with pepper, salt, and minced sweet herbs.
  2. When the onion begins to colour lay in the marrow (which should have been peeled, the pips removed, and the whole quartered lengthways).
  3. Pour in enough good brown stock to cover the marrow thoroughly, and let it stew very gently till tender.
  4. Now dish the marrow and keep it hot whilst you strain the sauce and thicken it with a little brown roux (or butter and flour cooked together till perfectly blended and smooth, and brought to a light coffee colour).
  5. Pour this thickened sauce over the marrow, and serve very hot.
Original Text · last edited 4 days ago
Courges au jus.—Mince finely a small piece of fat bacon, and fry it with a small minced onion, season- ing it with pepper, salt, and minced sweet herbs; when the onion begins to colour lay in the marrow (which should have been peeled, the pips removed, and the whole quartered lengthways); pour in enough good brown stock to cover the marrow thoroughly, and let it stew very gently till tender. Now dish the marrow and keep it hot whilst you strain the sauce and thicken it with a little brown roux (or butter and flour cooked together till perfectly blended and smooth, and brought to a light coffee colour), pour this thickened sauce over the marrow, and serve very hot.
Notes
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