Sauce for any kind of roasted Meat

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 13 days ago
Not a recipe: No

Ingredients (6)

for the sauce

a little good broth ↝ Soup, broth [Soups, broth-based]
three spoonfuls of red wine ↝ Wine, red [Wine]
a slice of onion ↝ Onions, raw [Vegetables and Vegetable Products]
a little grated cheese ↝ Cheese, tilsit [Dairy and Egg Products]
an anchovy, washed and minced
a bit of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (2)

While the mutton, beef, hare, or turkey, is roasting, put a plate under it, with a little good broth, three spoonfuls of red wine, a slice of onion, a little grated cheese, an anchovy, washed and minced, and a bit of butter; let the meat drop into it.
When it is taken up, put the sauce into a pan that has been rubbed with onion; give it a boil up; strain it through a sieve, and serve it up under your roast, or in a boat.

Original Text

Sauce for any kind of roasted Meat.

While the mutton, beef, hare, or turkey, is roasting, put a plate under it, with a little good broth, three spoonfuls of red wine, a slice of onion, a little grated cheese, an anchovy, washed and minced, and a bit of butter; let the meat drop into it. When it is taken up, put the sauce into a pan that has been rubbed with onion; give it a boil up; strain it through a sieve, and serve it up under your roast, or in a boat.

Notes

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