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Italian Sauce

From Cassell's dictionary of cookery, with numerous engravings and full-page coloured plates (1880).

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A historical recipe

Cassell's dictionary of cookery, with numerous engravings and full-page coloured plates, by University of Leeds. Library (1880).

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 7 ingredients

  1. an ounce of butter
  2. a pint of good stock
  3. a pint of Spanish sauce
  4. a pint of stock
  5. a glass of champagne
  6. Two spoonfuls of chopped mushrooms
  7. a pint of bechamel

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

  1. Fry six mushrooms and two shallots, finely minced, in an ounce of butter ;
  2. when brown add a quarter of a pint of good stock, and half a pint of Spanish sauce.
  3. When the latter is not at hand, take half a pint of stock, and a glass of champagne or other light wine.
  4. Probable cost, exclusive of wine, Is.
  5. Time to simmer, after the stock is added, twenty minutes.
  6. The above ingredients are sufficient to fill a sauce tureen.
  7. Italian Sauce for Boiled Beef (see Beef, Boiled, Italian Sauce for).
  8. Italian Sauce (Rousse et Blanche).
  9. — Put the following ingredients into a stewpan: — Two spoonfuls of chopped mushrooms, one of parsley, half a shallot, the same of bay-leaf ;
  10. add pepper and salt to taste.
  11. Stew them gently, with just enough espagnole sauce to moisten them, and thin to a proper consistency with good strong broth.
  12. Strain for use.
  13. For sauce blanche, moisten with veloule in the place of espagnole.
  14. Italian Sauce, White (another way).
  15. — Chop three shallots, a bit of garlic as big as a pea, and as many button-mushrooms as will fill a table-spoon twice.
  16. Put them with a breakfastcupful of stock into a stewpan, add a largo slic-o of ham, which should be minced, and simmer over a slow fire.
  17. In about half an hour add a quarter of a pint of bechamel ;
  18. boil, and strain.
  19. Season with salt, half a tea-spoonful of sugar, the same of vinegar, and a squeeze of lemonjuice.
  20. The probable cost will be about lOd.
  21. Sufficient for a dish.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Chef's knife
  • Cutting board
  • Sieve
Source not stated by archive.org
Credit

From Cassell's dictionary of cookery, with numerous engravings and full-page coloured plates (1880), printed page 21, digitised by the Internet Archive: https://archive.org/details/b21537628

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.