Skip to content

German Sauce

A historical recipe from The Lady's Own Cookery Book, and New Dinner-Table Directory, by Bury, Charlotte Campbell, Lady (1844).

A historical recipe

The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed., by Bury, Charlotte Campbell, Lady (1844). Project Gutenberg eBook #29232.

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 Lady's Own Cookery Book, and New Dinner-Table Directory, by Bury, Charlotte Campbell, Lady (1844). Digitised by Project Gutenberg, eBook #29232 (https://www.gutenberg.org/ebooks/29232). 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.

Germany. Associated with Germany by a demonym leading its title: German (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. 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.
  2. Thicken it over the fire.
  3. Exceedingly good with poultry, pigeons, &c.