Pontiff Sauce

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (15)
Instructions (4)
  1. Put two or three slices of lean veal, and the same of ham, into a stew pan, with some sliced onions, carrots, parsley, and a head of celery.
  2. When brown, add a little white wine, some good broth, a clove of garlick, four shalots, two cloves, a little coriander, and two slices of lemon-peel.
  3. Boil it over a slow fire till the juices are extracted from the meat, then skim it, and strain it through a sieve.
  4. Just before you use it, add a little cullis, with some parsley chopped very fine.
Original Text
Pontiff Sauce. PUT two or three slices of lean veal, and the same of ham, into a stew pan, with some sliced onions carrots parsley, and a head of celery. When brown, add a little white wine, some good broth, a clove of garlick, four shalots, two cloves, a little coriander, and two slices of lemon-peel. Boil it over a slow fire till the juices are extracted from the meat, then skim it, and strain it through a sieve. Just before you use it, add a little cullis, with some parsley chopped very fine.
Notes
—