Italian Sauce
From Cassell's shilling cookery (1892).
A historical recipe
Cassell's shilling cookery, by A. G. (Arthur Gay) Payne and University of Leeds. Library (1892).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 5 ingredients
- an ounce of butter
- a pint of good stock
- a pint of Espagnole
- a pint of stock
- a glass of champagne
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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- Fry six mushrooms and two shallots, finely minced, in an ounce of butter.
- When brown add a quarter of a pint of good stock, and half a pint of Espagnole or good brown gravy sauce.
- When the latter is not at hand, take half a pint of stock, and a glass of champagne or other light wine.
- Add a little thyme, and one or two hay-leaves, which can be strained off after flavouring the sauce.
- Time to simmer, after the stock is added, twenty minutes.
- The above ingredients are sufficient to fill a sauce-tureen.
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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Sieve