Thick Sauce for Cutlets. No. 1.

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 (10)
Sauce base
Roux
Seasoning
Instructions (9)
  1. Simmer the sauce base ingredients for 1/2 hour, adding more stock if wanted.
  2. Strain the sauce base.
  3. In another stewpan, make a roux of 2 oz. of butter to 1 oz. spoonful of flour.
  4. Mix the roux in the usual way, and cook for a minute or so.
  5. Add the strained sauce hot to the roux to mix and blend.
  6. Pass all through a tammy.
  7. The sauce may be put aside for a few hours or until the next day, whenever wanted.
  8. At dishing time, heat the sauce again.
  9. Season with a little pepper and salt.
Original Text
Thick Sauce for Cutlets. No. 1. Take ½ pt. of first stock, add 3 slices of carrot, 3 young onions, the peel of ½ doz. mushrooms, 1 stick of celery, and a bunch of herbs (viz., 1 sprig of parsley, 1 of thyme, 1 of sweet marjoram, and a bay-leaf). Simmer ½ hour, adding more stock if wanted; then strain it. In another stewpan make a roux of 2 oz. of butter to 1 oz. spoonful of flour. Mix in the usual way, and cook a minute or so. Add the sauce hot to mix and blend, and pass all through a tammy. It may now be put aside for a little hours or till next day, whenever wanted. At dishing time heat again, and season with a little pepper and salt.
Notes
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