Italian Sauce
A historical recipe from Many Ways for Cooking Eggs, by S. T. Rorer.
A historical recipe
Many Ways for Cooking Eggs, by S. T. Rorer. Project Gutenberg eBook #6429.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
This recipe is known as Italian, but other nations also prepare similar recipes.
Credit
From Many Ways for Cooking Eggs, by S. T. Rorer. Digitised by Project Gutenberg, eBook #6429 (https://www.gutenberg.org/ebooks/6429). 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.
Ingredients 6 ingredients
- a half cupful of good stock
- a half cupful of strained tomatoes
- a half teaspoonful of salt
- a dash of cayenne
- four tablespoonfuls of sherry
- one onion
Method
- Chop sufficient carrot to make a tablespoonful;
- chop one onion.
- Place them in a saucepan with three level tablespoonfuls of butter, a bay leaf and a blade of mace.
- Shake the pan over the fire until the vegetables are slightly browned.
- Drain off the butter and add to it two level tablespoonfuls of flour, a half cupful of good stock, a half cupful of strained tomatoes, and bring to a boil.
- Add a half teaspoonful of salt and a dash of cayenne.
- Strain.
- Stir until boiling, strain again and add four tablespoonfuls of sherry.
Plating
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