Sauce Piquante

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 (6)
Instructions (7)
  1. Fry the onion slices lightly in the beef dripping.
  2. Add the bovril to the onion, allowing it to adhere lightly to the pan.
  3. Add the hot water and malt vinegar.
  4. Bring the mixture to a boil.
  5. Thicken slightly with the flour and water mixture.
  6. Strain the sauce.
  7. Serve in a sauce boat.
Original Text
Sauce Piquante Two or three thin slices of Spanish onion fried lightly in a little good beef dripping. Two large tablespoonfuls of bovril added to the onion which must be allowed to adhere lightly to the pan. Half a teacup of hot water and a tablespoonful of best malt vinegar. Let the whole come to a boil and thicken slightly with a little carefully mixed flour and water. Strain and serve in a sauce boat.
Notes
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