Recipes > Sauces & Spreads > Relishing Sauce

Relishing Sauce


  • 1 wine glass of good stock jelly
  • 1/2 spoonful of the best white wine vinegar
  • salt
  • whole peppercorns
  • butter
  • flour
  • tarragon
  • chervil
  • pimpernel
  • thyme
  • shalot
  • garden cresses


Put the jelly, made into broth, into a stewpan, the white wine vinegar, a little salt, a few whole peppercorns, and a bit of butter, the size of a walnut, mixed up with a little flour in balls, some tarragon, chervil, pimpernel, thyme, and shalot, with garden cresses; boil these herbs in water, having cut them very small; put them into the sauce, and thicken it to a thin creamy consistency over the fire. This sauce is good with any thing, fish, flesh, or fowl.


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The Lady's Own Cookery Book (1844).

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