A second Way to make PIG SAUCE

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

a penny loaf
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
a few pepper corns ↝ Corn, raw [Corn]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a quarter of a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two spoonfuls of thick cream

Instructions (7)

Cut all the outside off a penny loaf, then cut it into very thin slices.
Put it into a saucepan of cold water, with an onion, a few pepper corns, and a little salt.
Boil it until it be a fine pulp.
Beat it well.
Put in a quarter of a pound of butter, and two spoonfuls of thick cream.
Make it hot.
Put it into a bason.

Original Text

A second Way to make PIG SAUCE.
CUT all the outside off a penny loaf, then cut it into very thin slices, put it into a saucepan of cold water, with an onion, a few pepper corns, and a little salt, boil it until it be a fine pulp, then beat it well, put in a quarter of a pound of butter, and two spoonfuls of thick cream, make it hot, and put it into a bason.

Notes

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