German 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)

the same quantity of meat jelly and fresh made broth
fresh made broth ↝ Soup, broth [Soups, broth-based]
a little parsley parboiled and chopped ↝ Parsley, raw [Not included in a food category]
the livers of two roasted or boiled fowls ↝ Goose, liver, raw [Poultry Products]
an anchovy
some capers ↝ Capers, canned [Spices and Herbs]
the whole shred very fine ↝ Carrots, cooked, as ingredient [Not included in a food category]
a bit of butter about the size of an egg ↝ Butter, stick, unsalted [Dairy and Egg Products]
half a clove of garlic ↝ Garlic, raw [Vegetables and Vegetable Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
a little cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]

Instructions (4)

Put the same quantity of meat jelly and fresh made broth into a stewpan.
Add a little parsley parboiled and chopped, the livers of two roasted or boiled fowls, an anchovy, and some capers, the whole shred very fine.
Add a bit of butter about the size of an egg, half a clove of garlic, salt, and a little cayenne pepper.
Thicken it over the fire.

Original Text

German Sauce.

Put the same quantity of meat jelly and fresh made broth into a stewpan, with a little parsley parboiled and chopped, the livers of two roasted or boiled fowls, an anchovy, and some capers, the whole shred very fine, a bit of butter about the size of an egg, half a clove of garlic, salt, and a little cayenne pepper. Thicken it over the fire.

Exceedingly good with poultry, pigeons, &c.

Notes

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