Italian Sauce (Brown)
A historical recipe from The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861).
A historical recipe
The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Project Gutenberg eBook #10136.
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 The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Digitised by Project Gutenberg, eBook #10136 (https://www.gutenberg.org/ebooks/10136). 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 a demonym leading its title: Italian (confidence 0.55). "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
- 1/2 pint of stock
- 1/2 glass of Madeira
- 1/2 teaspoonful of pounded sugar
- 1 teaspoonful of chopped parsley
Method
- 453.
- INGREDIENTS.--A few chopped mushrooms and shalots, 1/2 pint of stock, No.
- 105, 1/2 glass of Madeira, the juice of 1/2 lemon, 1/2 teaspoonful of pounded sugar, 1 teaspoonful of chopped parsley.
- Mode.--Put the stock into a stewpan with the mushrooms, shalots, and Madeira, and stew gently for 1/4 hour, then add the remaining ingredients, and let them just boil.
- When the sauce is done enough, put it in another stewpan, and warm it in a bain marie.
- (See No.
- 430.) The mushrooms should not be chopped long before they are wanted, as they will then become black.