Italian Sauce
From Cassell's new dictionary of cookery (1900).
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A historical recipe
Cassell's new dictionary of cookery (1900).
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 Spanish sauce
- 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 Spanish sauce.
- When the latter is not at hand, take half a pint of stock, and a glass of champagne or other light wine.
- Probable cost, exclusive of wine.
- Is.
- Time to simmer, after the stock is added, twenty minutes.
- The above ingredients are sufficient to fill » sauce tuL-een.
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