Knuckle with Sauce

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

sauce

one spoonful of catchup
one of red wine ↝ Wine, red [Wine]
one of walnut pickle ↝ Pickles, NFS [Olives, pickles, pickled vegetables]
some truffles and morels, or some dried mushrooms cut ſmall
some truffles and morels, or some dried mushrooms cut ſmall ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]
some truffles and morels, or some dried mushrooms cut ſmall ↝ Mushrooms, shiitake, dried [Vegetables and Vegetable Products]

main

the knuckle

Instructions (4)

Clean it as before directed, and boil it till there is just enough for sauce.
Add one spoonful of catchup, one of red wine, and one of walnut pickle, some truffles and morels, or some dried mushrooms cut small.
Boil it all together.
Take up the knuckle, lay it in a dish, pour the sauce over it, and send it to table.

Original Text

CLEAN it as before directed, and boil it till there is just enough for sauce, add one spoonful of catchup, one of red wine, and one of walnut pickle, some truffles and morels, or some dried mushrooms cut ſmall; boil it all together, take up the knuckle, lay it in a dish, pour the sauce over it, and send it to table. Note, It eats very well done as the turkey, before directed.

Notes

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