Genevese Sauce, or Sauce Genevoise from Modern Cookery for Private Families by Eliza Acton
Cut into dice three ounces of the lean of a well-flavoured ham, and put them with half a small carrot, four cloves, a blade of mace, two or three very small sprigs of lemon thyme and of parsley, an...
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Ingredients
- 4 to 6 cloves
- mace, 1 large blade
- thyme and parsley, 3 or 4 small sprigs of each
- Lean of ham, 3 oz.
- ½ small carrot
- butter, 1 to 1½ oz.: 50 to 60 minutes.
- Veal gravy, 1 pint: ¾ to 1 hour.
- Sherry or Madeira, 1½ glassful
- lemon-juice, 2 tablespoonsful
- seasoning of cayenne and salt; flour, 1 tablespoonful
- butter, 2 oz.: 1 minute.
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