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Sauce for any kind of roasted Meat


  • good broth
  • 3 spoonfuls of red wine
  • 1 slice of onion
  • grated cheese
  • 1 anchovy
  • butter


While the mutton, beef, hare, or turkey, is roasting, put a plate under it, with a little good broth, the red wine, onion, a little grated cheese, the anchovy, washed and minced, and a bit of butter; let the meat drop into it. When it is taken up, put the sauce into a pan that has been rubbed with onion; give it a boil up; strain it through a sieve, and serve it up under your roast, or in a boat.


The Lady's Own Cookery Book (1844).


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