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Sharp Sauce— Sauce Piquante

From The modern baker, confectioner and caterer (1911).

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A historical recipe

The modern baker, confectioner and caterer, by John Kirkland and University of Leeds. Library (1911).

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 1 ingredient

  1. a gill of vinegar

Cook safely

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

  • 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. Chop fine 6 gherkins, 3 shallots, and a few capers.
  2. Put to boil in a gill of vinegar, with a little thyme and a bay leaf.
  3. Reduce to one-half, add 1 pt.
  4. of Espagnole sauce, simmer gently for twenty minutes, season with cayenne pepper and salt, and then remove the thyme and bay leaf.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
Source not stated by archive.org
Credit

From The modern baker, confectioner and caterer (1911), printed page 82, digitised by the Internet Archive: https://archive.org/details/b21530294_004

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.