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Indian Sauce


This sauce may be used with fish, in summer and in southern places.

Have a stewpan on a moderate fire, with two ounces of butter in it; when melted, add a teaspoonful of pimento, salt, a pinch of saffron, and one of grated nutmeg, also one and a half tablespoonfuls of flour, the latter you sprinkle in, little by little, stirring the while; cover with broth, boil twelve minutes and strain; afterward add two ounces of butter, stir a little, and use.


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Hand-Book of Practical Cookery (1884).

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