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Poor Man's Sauce

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

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 Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). 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.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "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

  • a handful of shallots

Method

  1. Even a piece of meat of poor quality is much liked if it has the following sauce poured over it when served.
  2. Put a little milk, say a cupful, in a saucepan, with salt and pepper;
  3. let it heat.
  4. Chop up a handful of shallots and a quarter as much of parsley that is well washed.
  5. Throw them into the milk;
  6. let it boil, and when the shallots are tender the sauce is ready.
  7. If you have no milk, use water;
  8. but in that case let it be strongly flavored with vinegar.