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Sauce Piquante

From Cookery for every household (1900).

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A historical recipe

Cookery for every household, by Florence B Jack (1900).

United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 6 ingredients

  1. 4 gill vinegar
  2. 4 oz. butter
  3. 1 glass white wine
  4. A pinch of sugar
  5. 4 pint of either white
  6. 1 small onion

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • 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

  1. 4 pt.
  2. brown sauce.
  3. 1 table-sp.
  4. 4 gill vinegar.
  5. gherkin.
  6. 1tea-sp.
  7. chopped shallot | 1 dessert-sp.
  8. chopped 1 pahleae.
  9. chopped parsley.
  10. capers.
  11. chopped Put the vinegar, shallot, capers, and gherkin into a saucepan, and simmer over the fire until the shallot is cooked and the vinegar is reduced to half the quantity.
  12. Pour in the brown sauce, and bring to the boil.
  13. Add more seasoning if necessary, and the parsley ae before serving.
  14. Serve with boiled mutton, veal, calf’s head, on any meat that is wanting in taste.
  15. 702.
  16. Sauce Robert 4 pt.
  17. brown sauce.
  18. 4 oz.
  19. butter.
  20. 1 small onion.
  21. 1 tea-sp.
  22. made mus- 1 glass white wine or tard.
  23. 2 table-sps.
  24. vinegar.
  25. A pinch of sugar.
  26. Chop the onion and sauté it in the butter a few minutes, add the mustard, sugar, and wine or vinegayv and boil until the liquid is reduced to half the quantity.
  27. Then add the brown sauce (Recipe 670), and simmer 10 minutes longer.
  28. Skim well and strain before using.
  29. One or two red pimento cut in pieces may be added after straining.
  30. Serve with pork, goose, cutlets, ov steak.
  31. 708.
  32. Roe Sauce 2 table-sps.
  33. cooked noe.
  34. | 3 pt.
  35. white or brown Salt, pepper.
  36. sauce.
  37. 4 tea-sp.
  38. made mustard, | 1 tea-sp.
  39. anchovy on 1 tea-sp.
  40. vinegar.
  41. shrimp essence, Either boiled or fried noes may be used for this ;
  42. the former are better if the sauce is white, and the latter for a brown sauce.
  43. Remove all skin from the roe, season with pepper, salt, and a little mustard and vinegar.
  44. Then rub all through a wire sieve, and add the purée to 4 pint of either white or brown sauce, which has been made with fish stock.
  45. Add a little anchovy or shrimp essence, and serve this sauce with the fish from which the roe has been taken.
  46. Note.—Hither soft or hard roes may be used.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Chef's knife
  • Cutting board
  • Slotted spoon
  • Sieve
Source not stated by archive.org
Credit

From Cookery for every household (1900), printed page 186, digitised by the Internet Archive: https://archive.org/details/cookeryforeveryh00jack

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.