Hot Piquante Sauce
A historical recipe from Simple Italian Cookery, by Antonia Isola.
A historical recipe
Simple Italian Cookery, by Antonia Isola. Project Gutenberg eBook #6385.
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 Simple Italian Cookery, by Antonia Isola. Digitised by Project Gutenberg, eBook #6385 (https://www.gutenberg.org/ebooks/6385). 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.
Italy. Associated with Italy by the book is about Italian cookery (Cooking, Italian); the recipe itself names no place (confidence 0.4). "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.
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Ingredients
- two ounces of lean ham
- one-half tablespoon of pepper
- one-half cup of vinegar
- a teaspoon of French mustard
Method
- Chop up fine two ounces of lean ham and a small piece of onion, add a little celery, the stalks of parsley, one clove, one-half tablespoon of pepper, and one-half bay-leaf.
- Pour over these ingredients a scant one-half cup of vinegar.
- Cover the saucepan and allow it to boil until it has consumed one-half.
- Put into another saucepan one-half cup of bouillon (or water in which you have dissolved one tablespoon of extract of beef).
- Allow it to boil, and then thicken with a teaspoon of potato flour which has been diluted in a little cold water.
- Drop this, little by little, into the saucepan until you have gained the required thickness for the sauce.
- Then pour in the boiled vinegar, passing it through cheese-cloth.
- Mix well together and add a teaspoon of French mustard, some capers, and some chopped-up pickles.
- Serve hot with meats or tongue.
- The pepper should predominate in this sauce.