Recipes > Sauces & Spreads > German Sauce

German Sauce

Ingredients

• 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

Instructions

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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Source

The Lady's Own Cookery Book (1844).

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