BROWN APPLE SAUCE

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (3)

pearmainsor of any other well-flavoured boiling apples, in about the third of a pint of rich brown gravy
rich brown gravy ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]
black pepper or cayenne ↝ Spices, pepper, black [Spices and Herbs]

Instructions (3)

Stew gently down to a thick and perfectly smooth marmalade.
Season the sauce rather highly with black pepper or cayenne.
Serve it very hot.

Original Text

BROWN APPLE SAUCE.

Stew gently down to a thick and perfectly smooth marmalade, a pound of pearmains, or of any other well-flavoured boiling apples, in about the third of a pint of rich brown gravy: season the sauce rather highly with black pepper or cayenne, and serve it very hot. Curry sauce will make an excellent substitute for the gravy when a very piquant accompaniment is wanted for pork or other rich meat.

Apples pared and cored, 1 lb.; good brown gravy, third of pint 3/4 to 1-1/4 hour. Pepper or cayenne as needed.

Notes

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