Vinegar Sauce

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 30 min Total: 30 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

For the sauce base

2 ozs. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little sliced celery ↝ Celery, raw [Vegetables and Vegetable Products]
the red part of a carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
a sprig of parsley ↝ Parsley, raw [Not included in a food category]
a piece of thyme ↝ Thyme, fresh [Spices and Herbs]
a small dessertspoonful of English vinegar
as much good stock as you require

For salmon trout variation

1 anchovy previously well washed, boned, and scraped
a glass of claret
a little cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (6)

Let all simmer gently 1/2 hour without water or stock; this is to draw out the flavour.
Next, add a small dessertspoonful of English vinegar and as much good stock as you require.
Give it a boil up, skim, and strain.

For salmon trout variation

If using for salmon trout, add 1 anchovy previously well washed, boned, and scraped, to the other ingredients at the first.
Also add a glass of claret; latter added when you add the stock.
Also add a little cream at the last, for salmon trout only.

Original Text

Vinegar Sauce. (Mr. Taton. 1859.)
A brown sauce for egged and crumbed Mutton Cutlets No. 6 (see Meat-Mutton).
Take 2 ozs. of butter, a little sliced celery, the red part of a carrot, an onion, a sprig of parsley, and a piece of thyme. Let all simmer gently ½ hour without water or stock; this is to draw out the flavour. Next, add a small dessertspoonful of English vinegar and as much good stock as you require; give it a boil up, skim, and strain.
[This “Vinegar” cutlet sauce is excellent for salmon trout if you add 1 anchovy previously well washed, boned, and scraped, to the other ingredients at the first; also a glass of claret; latter added when you add the stock; also a little cream at the last, for salmon trout only.]

Notes

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