American Sauce

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

base

half a pound of game or poultry bones ↝ Game meat, squirrel, raw [Lamb, Veal, and Game Products]
one ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
half a sliced onion ↝ Onions, raw [Vegetables and Vegetable Products]
one or two bayleaves
six crushed peppercorns
one sliced tomato ↝ Tomatoes, raw [Tomatoes]
one fresh mushroom ↝ Mushrooms, fresh, cooked with oil [Other vegetables and combinations]
one wineglass of white wine ↝ Wine, white [Wine]
a pint of brown sauce

finishing

a dessertspoonful of chopped fresh mushroom ↝ Mushrooms, fresh, cooked with oil [Other vegetables and combinations]

Instructions (7)

Put half a pound of game or poultry bones in a stewpan with one ounce of butter, half a sliced onion, one or two bayleaves, six crushed peppercorns, one sliced tomato, and one fresh mushroom.
Cover up and let these fry on the stove for about twenty minutes.
Add one wineglass of white wine and a pint of brown sauce.
Let it boil for fifteen to twenty minutes, keeping it skimmed during the boiling.
Strain through the tammy.
Mix in it a dessertspoonful of chopped fresh mushroom.
Boil up and serve.

Original Text

American Sauce.—Put half a pound of game or poultry bones in a stewpan with one ounce of butter, half a sliced onion, one or two bayleaves, six crushed peppercorns, one sliced tomato, and one fresh mushroom; cover up and let these fry on the stove for about twenty minutes; then add one wineglass of white wine and a pint of brown sauce, let it boil for fifteen to twenty minutes, keeping it skimmed during the boiling; then strain through the tammy and mix in it a dessertspoonful of chopped fresh mushroom; boil up and serve.

Notes

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