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Economical Family Sauce

A historical recipe from The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905).

A historical recipe

The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905). Project Gutenberg eBook #29007.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905). Digitised by Project Gutenberg, eBook #29007 (https://www.gutenberg.org/ebooks/29007). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Ingredients--¼ lb.
  2. of flour.
  3. 1 pint of milk.
  4. 1 pint of water.
  5. 1½ oz.
  6. butter.
  7. Method.--Mix the flour very smoothly with a little water.
  8. Put the rest of the water, with the milk and butter, in a saucepan on the fire to boil.
  9. When it boils, put in the flour, stirring until the sauce is cooked.
  10. Add pepper and salt to taste.
  11. If liked, a few drops of lemon juice or vinegar may be added.
  12. This sauce will form the basis of many other plain sauces: To use with fish, put in a tablespoonful of anchovy.
  13. Onion sauce is made by adding cooked and chopped onions when the sauce is ready.
  14. Caper sauce, by adding capers;
  15. or, as a substitute, chopped gherkin.
  16. This sauce may be made still more economically by using water only instead of milk.