Sauce Piquante for Leg of Mutton Cutlets

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (7)
Instructions (5)
  1. After dishing the cutlets, turn the butter out of the pan and put a little water into it as meat juice adheres to the pan.
  2. Into this put a slice of Spanish onion chopped very fine, half a claret glass of white wine, the juice of half a lemon, a little salt and pepper, half a teaspoonful of Worcester sauce.
  3. Thicken with half a teaspoonful of carefully mixed flour and water.
  4. Place the pan over the fire and bring the mixture to boiling point, no more.
  5. Take it off and strain through a gravy strainer over the meat and serve at once.
Original Text
Sauce Piquante for Leg of Mutton Cutlets After dishing the cutlets (rec: 86) turn the butter out of the pan and put a little water into it as meat juice adheres to the pan. Into this put a slice of Spanish onion chopped very fine, half a claret glass of white wine, the juice of half a lemon, a little salt and pepper, half a teaspoonful of Worcester sauce. Thicken with half a teaspoonful of carefully mixed flour and water. Place the pan over the fire and [Pg 52]bring the mixture to boiling point, no more. Take it off and strain through a gravy strainer over the meat and serve at once.
Notes
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