Relishing Sauce

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

a wine glass of good stock jelly, made into broth ↝ Jellies [Sweets]
half a spoonful of the best white wine vinegar ↝ Vinegar, red wine [Spices and Herbs]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a few whole peppercorns
a bit of butter, the size of a walnut, mixed up with a little flour in balls ↝ Butter, stick, unsalted [Dairy and Egg Products]
some tarragon ↝ Parsley, raw [Not included in a food category]
chervil ↝ Parsley, raw [Not included in a food category]
pimpernel
thyme ↝ Thyme, fresh [Spices and Herbs]
shalot
garden cresses ↝ Cress, garden, raw [Vegetables and Vegetable Products]

Instructions (5)

Put a wine glass of good stock jelly, made into broth, into a stewpan.
Add half a spoonful of the best white wine vinegar, a little salt, a few whole peppercorns, and a bit of butter, the size of a walnut, mixed up with a little flour in balls.
Boil the herbs (tarragon, chervil, pimpernel, thyme, and shalot, with garden cresses) in water, having cut them very small.
Put the boiled herbs into the sauce.
Thicken the sauce to a thin creamy consistency over the fire.

Original Text

Relishing Sauce.

Put a wine glass of good stock jelly, made into broth, into a stewpan, half a spoonful of the best white wine vinegar, a little salt, a few whole peppercorns, and a bit of butter, the size of a walnut, mixed up with a little flour in balls, some tarragon, chervil, pimpernel, thyme, and shalot, with garden cresses; boil these herbs in water, having cut them very small; put them into the sauce, and thicken it to a thin creamy consistency over the fire. This sauce is good with any thing, fish, flesh, or fowl.

Notes

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