Recipes > Sauces & Spreads > Sauce, for roasted Fowls of all kinds, or roasted Mutton

Sauce, for roasted Fowls of all kinds, or roasted Mutton

Instructions

Cut some large onions into square pieces; cut some fat bacon in the same manner, and a slice of lean ham; put them in a stewpan; shake them round constantly, to prevent their burning. When they are of a fine brown colour, put in some good cullis, more or less, according to the quantity you want to make. Let them stew very gently, till the onions are tender; then put in two tea-spoonfuls of mustard, and one table-spoonful of vinegar. Serve it hot.

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Source

The Lady's Own Cookery Book (1844).


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