Recipes > Sauces & Spreads > French Sauce

French Sauce


  • 1 ounce of butter
  • 2 ounces each of carrot, turnip, onion, or eschalots
  • 1 tablespoonful of vinegar
  • 1 dessertspoonful of Allinson fine wheatmeal
  • pepper and salt to taste
  • a little thyme


Chop the vegetables up fine, and fry them in the butter, adding the thyme. When slightly browned add 3/4 pint of water, into which the meal has been rubbed smooth. Stir the sauce until it boils, then add the vinegar and seasoning. Let all simmer for 1/2 an hour, rub the sauce through a sieve, return it to the saucepan, boil up, and serve.


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Dr. Allinson's Cookery Book (1915).

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