Russian Sauce
A historical recipe from High-class cookery made easy, by Hart, J., Mrs..
A historical recipe
High-class cookery made easy, by Hart, J., Mrs.. Project Gutenberg eBook #69334.
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 High-class cookery made easy, by Hart, J., Mrs.. Digitised by Project Gutenberg, eBook #69334 (https://www.gutenberg.org/ebooks/69334). 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.
Russia. Associated with Russia by a demonym leading its title: Russian (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.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
Method
- Place a stew-pan on the fire, slice three onions, let them brown in one ounce of butter, a pinch of pepper and salt;
- cover with a tight cover till the onions are dissolved;
- add one ounce of flour, a cup of stock, a glass of cream;
- stir over the fire for five minutes;
- pass through a pointed strainer;
- keep hot in the banbery.
- What is meant by a banbery for keeping sauces a young cook may not know.
- I will explain.
- Procure a square-topped pan almost like a roasting-pan, and fill it half-full of boiling water.
- Set the little pans into it, to keep sauces hot when made, and to prevent them burning.
- Set the sauces in with small bits of butter on the top, so as not to let a skin form.