(For Pork)
A historical recipe from The soup and sauce book, by Elizabeth Douglas.
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A historical recipe
The soup and sauce book, by Elizabeth Douglas. Project Gutenberg eBook #68446.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
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.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 3 onions 1 gill rich brown gravy 1 tea-spoon made mustard 1 tea-spoon vinegar 2 ozs.
- butter 1 table-spoon flour Chop the onions.
- Fry them in the butter.
- Add the flour.
- Mix quite smooth.
- Add the gravy, salt and pepper.
- Simmer for half-an-hour.
- Skim.
- Add the mustard and vinegar.
- Serve with pork.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board
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Slotted spoon