Sicilian 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 (11)
Instructions (9)
  1. Bruise coriander seeds and cloves in a mortar.
  2. Put gravy and essence of ham into a stew-pan.
  3. Peel half a lemon, cut it into very thin slices, and add to the stew-pan with coriander seeds and cloves.
  4. Let them boil up.
  5. Add three whole cloves of garlic, a sliced head of celery, two bay-leaves, and a little basil.
  6. Let these boil till the liquor is reduced to half the quantity.
  7. Put in a glass of white wine.
  8. Strain it off.
  9. If not thick enough, put in a piece of butter rolled in flour.
Original Text
Sicilian Sauce. TAKE half a spoonful of coriander seeds, and four cloves, and bruise them in a mortar. Put three quarters of a pint of good gravy, and a quarter of a pint of essence of ham, into a stew-pan. Peel half a lemon, and cut it into very thin slices, and put it in with the coriander seeds and cloves. Let them boil up, and then add three cloves of garlic whole, a head of celery sliced, two bay-leaves, and a little basil. Let these boil till the liquor is reduced to half the quantity. Then put in a glass of white wine, strain it off, and if not thick enough, put in a piece of butter rolled in flour. This is a good sauce for roast-fowls.
Notes
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