Universal Sauce
A historical recipe from Domestic French Cookery, 4th ed., by Sulpice Barué (1836).
A historical recipe
Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Project Gutenberg eBook #34837.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: food kept without cooking or cold storage. Check current food-safety guidance before following this.
France
Known as a French recipe, with similar versions prepared across other nations.
- Storage. The keeping times and places here are from before refrigeration. Follow current storage guidance.
Ingredients 4 ingredients
- a pint of good broth
- a pint of drawn butter
- a glass of white wine
- a spoonful 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.
Method
Chef Wood
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- Take a pint of good broth, or a pint of drawn butter.
- Stir into it a glass of white wine, and half the peel of a lemon grated.
- Add a laurel leaf, or two or three peach-leaves, and a spoonful of vinegar.
- Let the mixture simmer on a few coals or on hot ashes, for five or six hours or more, and it will be good to pour over either meat, poultry, or fish, and will keep several days in a cool place.
Plating
Cookware for this recipe
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Saucepan
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Grater
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Vegetable peeler
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Wooden spoon