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Polish Sauce

A historical recipe from Miss Parloa's New Cook Book, by Maria Parloa.

A historical recipe

Miss Parloa's New Cook Book, by Maria Parloa. Project Gutenberg eBook #6745.

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 Miss Parloa's New Cook Book, by Maria Parloa. Digitised by Project Gutenberg, eBook #6745 (https://www.gutenberg.org/ebooks/6745). 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.

Poland. Associated with Poland by a demonym leading its title: Polish (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

Method

  1. One pint of stock, two table-spoonfuls of butter, four of grated horseradish, one of flour, one of chopped parsley, the juice of one lemon, one teaspoonful of sugar, salt, pepper.
  2. Cook the butter and flour together until smooth, but not brown.
  3. Add the stock;
  4. and when it boils, add all the other ingredients except the parsley.
  5. Boil up once, and add the parsley.
  6. This sauce is for roast veal.