Dandy Sauce, for all sorts of Poultry and Game

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 glass of white wine ↝ Wine, white [Wine]
half a lemon cut in slices ↝ Lemon, raw [Citrus fruits]
a little rasped bread
two spoonfuls of oil ↝ Oil, safflower [Fats and Oils]
a bunch of parsley and scallions ↝ Parsley, raw [Not included in a food category]
a handful of mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
a clove of garlic ↝ Garlic, raw [Vegetables and Vegetable Products]
a little tarragon ↝ Parsley, raw [Not included in a food category]
one clove ↝ Garlic, raw [Vegetables and Vegetable Products]
three spoonfuls of rich cullis
a thin slice of fine smoked ham ↝ Ham, honey, smoked, cooked [Sausages and Luncheon Meats]

Instructions (4)

Put a glass of white wine into a stewpan, with half a lemon cut in slices, a little rasped bread, two spoonfuls of oil, a bunch of parsley and scallions, a handful of mushrooms, a clove of garlic, a little tarragon, one clove, three spoonfuls of rich cullis, and a thin slice of fine smoked ham.
Let the whole boil together till it is of a fine rich consistency.
Pass it through the sieve.
Give it another turn over the fire, and serve it up hot.

Original Text

Dandy Sauce, for all sorts of Poultry and Game.

Put a glass of white wine into a stewpan, with half a lemon cut in slices, a little rasped bread, two spoonfuls of oil, a bunch of parsley and scallions, a handful of mushrooms, a clove of garlic, a little tarragon, one clove, three spoonfuls of rich cullis, and a thin slice of fine smoked ham. Let the[192] whole boil together till it is of a fine rich consistency; pass it through the sieve; then give it another turn over the fire, and serve it up hot.

Notes

—