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Herb Sauces

A historical recipe from The Golden Rule Cook Book, by Sharpe, M. R. L. (Maud Russell Lorraine) (1912).

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A historical recipe

The Golden Rule Cook Book: Six hundred recipes for meatless dishes, by Sharpe, M. R. L. (Maud Russell Lorraine) (1912). Project Gutenberg eBook #55555.

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

Ingredients 3 ingredients

  1. 2 cups of sauce add
  2. a handful of the leaves
  3. 1 tablespoon of butter

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • 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

  1. Make a good white sauce and to each 2 cups of sauce add the herbs selected, prepared as follows: Take a handful of the leaves, and after washing them well put them in a pan with a little salted boiling water;
  2. let cook for five minutes, then drain, and dry with a cloth, and put in a mortar with 1 tablespoon of butter, and macerate until fine;
  3. add this to the white sauce.
  4. In this way parsley, mint, tarragon, chervil, and other herb sauces can be made.

Plating

Cookware for this recipe

  • Saucepan
  • Mortar and pestle
  • Colander
Source Public domain in the USA
Credit

From The Golden Rule Cook Book, by Sharpe, M. R. L. (Maud Russell Lorraine) (1912). Digitised by Project Gutenberg, eBook #55555 (https://www.gutenberg.org/ebooks/55555). Public domain in the USA; its status may differ elsewhere.

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.