Olive Sauce from Modern Cookery for Private Families by Eliza Acton
Remove the stones from some fine French or Italian olives by paring the fruit close to them, round and round in the form of a corkscrew: they will then resume their original shape when done. Weigh ...
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Ingredients
- Olives, stoned, 6 oz.
- Rich gravy, 1 pint: 15 to 25 minutes.
- Juice, ½ lemon.
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