Italian Sauce. — Fry six mushrooms and
two shallots, finely minced, in an oimce of butter ;
when brown add a quarter of a pint of good
stock, and half a pint of Spanish sauce. When
the latter is not at hand, take half a pint of
stock, and a glass of champagne or other light
wine. Probable cost, exclusive of wine. Is.
Time to simmer, after the stock is added,
twenty minutes. The above ingredients are
suflScient to fill a sauce tureen.
Italian Sauce for Boiled Beef {^ce
Beef, Boiled, Italian Sauce for).
Italian Sauce (Pousse et Blanche). —
Put the following ingredients into a stewpan: —
Two spoonfuls of chopped mushrooms, one of
parsley, half a shallot, the same of bay-leaf ; add
pepper and salt to taste. Stew them gently.
with just enough espagnolc sauce to moisfen
them, and thin to a proper consistency v,-itk
good strong broth. Strain for use. For ssiucc
blanche, moisten with veloule in the place of
espagnole.
Italian Sauce, White (ariothcr way).—
Chop three shallots, a bit of garlic as big as a
pea, and as many button-mushrooms as will fill
a table-spoon twice. Put them v/ith a breakfast-
cupful of stock into a stewpan, add a large slice
of ham, which shoiild be minced, and simmer
over a slow fire. In about half an hour add a
quarter of a pint of bechamel ; boil, and strain.
Season with salt, haK a tea-spoonful of sugar,
the same of vinegar, and a squeeze of lemon-
juice. The probable cost wiU be about lOd.
Sufiicient for a dish.
Italian Steak. — Take two or three pounds
of steak from the rump or fillet — let it be quite
an inch and a half in thickness. Brown it in a
stewpan with two or three ounces of butter✪ Italian Sauce,
tui-ning it frequently over a quick fire. When
brown alike on both sides, remove the steak to
a baking-pan, with a tight-fitting lid (earthen-
ware pans are always used for this purpose on
the Continent), and fry two medium-sized
onions, sliced, a shallot, minced, and a bunch
of parsley in the same butter. Throw this over
the steak in the pan. Add two large v/ine-
glassfuls of port, and two breakfast-cupfuls of
stock, with a root of celery cut into pieces,
two pickled gherkins, four or five cloves,
I a pinch of cayenne pepper, and salt to taste.
i Cover down the lid tight, that no steam may
escape, and let it bake in the oven nearly an
I hour and a half, when put in a turnip and a
I carrot, whole, and close as before. If the roots
I are young they will be done in haK an hour.
' Cut them into dice, and lay them over the top
: of the steak, which should be placed on a hot
j dish. Send to table with the gravy sti'aincd.
I over. Probable cost, Is. 4d. per pound.
Page 758 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Italian Sauce. — Fry six mushrooms and two shallots, finely minced, in an oimce of butter ; when brown add a quarter of a pint of good stock, and half a pint of Spanish sauce. When the latter is not at hand, take half a pint of stock, and a glass of champagne or other light wine. Probable cost, exclusive of wine. Is. Time to simmer, after the stock is added, twenty minutes. The above ingredients are sufficient to fill a sauce tureen.
Italian Sauce for Boiled Beef {^ce Beef, Boiled, Italian Sauce for).
Italian Sauce (Pousse et Blanche). — Put the following ingredients into a stewpan: — Two spoonfuls of chopped mushrooms, one of parsley, half a shallot, the same of bay-leaf ; add pepper and salt to taste. Stew them gently.
with just enough espagnole sauce to moisfen them, and thin to a proper consistency with good strong broth. Strain for use. For sauce blanche, moisten with veloule in the place of espagnole.
Italian Sauce, White (ariothcr way).— Chop three shallots, a bit of garlic as big as a pea, and as many button-mushrooms as will fill a table-spoon twice. Put them v/ith a breakfastcupful of stock into a stewpan, add a large slice of ham, which shoiild be minced, and simmer over a slow fire. In about half an hour add a quarter of a pint of bechamel ; boil, and strain. Season with salt, haK a tea-spoonful of sugar, the same of vinegar, and a squeeze of lemonjuice. The probable cost wiU be about lOd. Sufiicient for a dish.
Italian Steak. — Take two or three pounds of steak from the rump or fillet — let it be quite an inch and a half in thickness. Brown it in a stewpan with two or three ounces of butter, tui-ning it frequently over a quick fire. When brown alike on both sides, remove the steak to a baking-pan, with a tight-fitting lid (earthenware pans are always used for this purpose on the Continent), and fry two medium-sized onions, sliced, a shallot, minced, and a bunch of parsley in the same butter. Throw this over the steak in the pan. Add two large wineglassfuls of port, and two breakfast-cupfuls of stock, with a root of celery cut into pieces, two pickled gherkins, four or five cloves, I a pinch of cayenne pepper, and salt to taste. i Cover down the lid tight, that no steam may escape, and let it bake in the oven nearly an I hour and a half, when put in a turnip and a I carrot, whole, and close as before. If the roots I are young they will be done in haK an hour. ' Cut them into dice, and lay them over the top : of the steak, which should be placed on a hot j dish. Send to table with the gravy strained. I over. Probable cost, Is. 4d. per pound.
Records on this page
Italian SauceItalian Steak