Olive Sauce
A historical recipe from The Century Cook Book, by Mary Ronald (1895).
A historical recipe
The Century Cook Book, by Mary Ronald (1895). Project Gutenberg eBook #34822.
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 Century Cook Book, by Mary Ronald (1895). Digitised by Project Gutenberg, eBook #34822 (https://www.gutenberg.org/ebooks/34822). 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.
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Ingredients
- 1 cupful of brown stock
- 1 tablespoonful of butter
- 1 tablespoonful of flour
- 1 tablespoonful each of chopped onion
- 1 teaspoonful of salt
- a cupful of Espagnole sauce
- one teaspoonful of extract
Method
- 1 dozen stoned olives.
- 1 cupful of brown stock.
- 1 tablespoonful of butter.
- 1 tablespoonful of flour.
- 1 tablespoonful each of chopped onion and carrot.
- 1 clove.
- 1 teaspoonful of salt.
- Dash of pepper.
- Put the butter in a saucepan;
- when it bubbles add the chopped onion and carrot and let them brown;
- then the flour and let that brown.
- Then add slowly the stock;
- season with salt, pepper and one clove;
- let simmer for twenty minutes and strain.
- Stone the olives, leaving the meat in one piece;
- boil them in a little water for half an hour.
- Add the cooked olives to the strained sauce, and cook for five minutes;
- or, dilute a cupful of Espagnole sauce with a cupful of brown stock, and add the cooked olives.
- If brown sauce is not at hand, use extract of beef from jar (one teaspoonful of extract to one cupful of hot water).
- If the sauce gets too thick dilute it with a little stock.