Thick Sauce for Cutlets. No. 2 (Transparent)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (1)
Instructions (4)
  1. The same to begin with as Thick Sauce for Cutlets No. 1, but boiled down with vegetables almost to thick half-glaze.
  2. Mix a small teaspoonful of arrowroot with enough cold water to wet it.
  3. Stir it in when the sauce boils up after being strained.
  4. Season, and it will be ready.
Original Text
Thick Sauce for Cutlets. No. 2 (Transparent). The same to begin with as Thick Sauce for Cutlets No. 1, but boiled down with vegetables almost to thick half-glaze. Mix a small teaspoonful of arrowroot with enough cold water to wetit, and stir it in when the sauce boils up after being strained. Season, and it will be ready.
Notes
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