Barbecue Sauce
A historical recipe from Molly Gavin's own cookbook, by Molly Gavin (1927).
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A historical recipe
Molly Gavin's own cookbook, by Molly Gavin (1927). Project Gutenberg eBook #77698.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
- 1 c butter
- 1 c vinegar
- 1 c water
- 1 tsp pepper
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- 1 c butter, 1 c vinegar, ½ bottle Worcestershire sauce, 1 c water, ¼ c flour, 1 tsp pepper, ½ tsp cayenne, ½ tbp dry mustard.
- Rub together butter and flour;
- put in frying pan over fire, gradually add the other ingredients and bring to boiling point;
- this sauce is very good to baste meat with while cooking and pour over it when served.
- Add tabasco if desired hotter.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Pastry brush