Recipes > Sauces & Spreads > German Sauce

German Sauce


  • meat jelly
  • fresh made broth
  • parsley
  • livers of 2 roasted or boiled fowls
  • 1 anchovy
  • capers
  • bit of butter about the size of an egg
  • 1/2 clove of garlic
  • salt
  • cayenne pepper


Put the same quantity of meat jelly and fresh made broth into a stewpan, with a little parsley parboiled and chopped, the livers, anchovy, and some capers, the whole shred very fine, the butter, garlic, salt, and a little cayenne pepper. Thicken it over the fire.

Exceedingly good with poultry, pigeons, etc.


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The Lady's Own Cookery Book (1844).

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