Recipes > Sauces & Spreads > Bacchanalian Sauce

Bacchanalian Sauce


  • 1 spoonful of sweet oil
  • 1 gill of good broth
  • 1 pint of white wine vinegar
  • 2 glasses of strong white wine
  • shalot
  • garden cresses
  • tarragon
  • chervil
  • parsley
  • scallions
  • large pepper


Take the sweet oil, broth, and white wine vinegar, adding the white wine: boil them together till half is consumed; then put in some shalot, garden cresses, tarragon, chervil, parsley, and scallions, all shred very fine, with some large pepper. Let the whole boil up, and serve it. A little cullis added will improve it.


Print recipe/article only


The Lady's Own Cookery Book (1844).

comments powered by Disqus