Sauce for a Pig

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (12)

Sauce

CHOP the brains a little ↝ Brains [Liver and organ meats]
put in a tea-cupful of white gravy ↝ White sauce or gravy [Dips, gravies, other sauces]
with the gravy that runs out of the pig
a little bit of anchovy
mix near half a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
with as much flour as will thicken the gravy ↝ Flour, 00 [Cereal Grains and Pasta]
a slice of lemon ↝ Lemon, raw [Citrus fruits]
a spoon-ful of white wine ↝ Wine, white [Wine]
a little caper liquor ↝ Capers, canned [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Optional additions

some like currants; boil a few ↝ Currants, european black, raw [Fruits and Fruit Juices]
a glass of currant jelly ↝ Currants, dried [Dried fruits]

Instructions (6)

Chop the brains a little.
Put the brains in a tea-cupful of white gravy with the gravy that runs out of the pig, a little bit of anchovy, and mix near half a pound of butter with as much flour as will thicken the gravy.
Add a slice of lemon, a spoonful of white wine, a little caper liquor, and salt.
Shake the mixture over the fire.
Pour the sauce into your dish.
If using currants, boil a few and send them in a tea-saucer with a glass of currant jelly in the middle of it.

Original Text

To make SAUCE for a PIG.
CHOP the brains a little, then put in a tea-cupful of white gravy with the gravy that runs out of the pig, a little bit of anchovy, mix near half a pound of butter, with as much flour as will thicken the gravy, a slice of lemon, a spoon-ful of white wine, a little caper liquor and salt, shake it over the fire, and pour it into your dish; some like currants; boil a few, and send them in a tea-saucer, with a glass of currant jelly in the middle of it.

Notes

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