Italian Sauce
A historical recipe from The soup and sauce book, by Elizabeth Douglas.
A historical recipe
The soup and sauce book, by Elizabeth Douglas. Project Gutenberg eBook #68446.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- 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
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- (For Mackerel, etc.) 2 table-spoons olive oil 1 oz.
- butter 6 chopped mushrooms 1 shallot, finely chopped 1 tea-spoon chopped parsley 1 clove 1 wine-glass white wine 10 drops Liebig’s extract of meat Put the butter and oil into a sauce-pan.
- Add the mushrooms, shallot, parsley and the clove.
- Cook for a few minutes.
- Add the wine and Liebig.
- Simmer gently for forty minutes.
- Season.
- Pass through a sieve.
- Maître d’Hotel 4 ozs.
- butter ¹⁄₂ pint milk 1 tea-spoon flour 1 dessert-spoon finely chopped parsley Juice of a lemon Mix the flour and butter together till smooth.
- Melt in a sauce-pan.
- Add the boiling milk.
- Let all boil for three or four minutes, stirring constantly.
- Add the parsley and lemon juice.
Plating
Cookware for this recipe
-
Saucepan
-
Chef's knife
-
Cutting board
-
Wooden spoon
-
Sieve