Recipes > Sauces & Spreads > Universal Sauce

Universal Sauce


  • 1 pint of good broth, or 1 pint of drawn butter
  • 1 glass of white wine
  • 1/2 peel of a lemon grated
  • 1 laurel leaf, or 2 or 3 peach-leaves
  • 1 spoonful of vinegar


Take the broth. Stir into it the white wine, and lemon peel. Add the laurel leaf and 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.


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Domestic French Cookery (1836).

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