Cookbook:Parson's Sauce (Hartshorne)
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| Parson's Sauce (Hartshorne) | |
|---|---|
| Category | Sauce recipes |
| Yield | 500 ml |
| Time | 30 minutes |
| Difficulty |  |
Cookbook | Ingredients | Recipes | Sauces
Parson's sauce is a light sauce that can be used for a number of chicken and vegetable dishes. This recipe is an interpreted method from the original recipe in Henry Hartshorne's the Household Cyclopedia.[1]
Ingredients[edit | edit source]
- 1 lemon, zest removed
- 2–3 pickled cucumbers
- 2 tbsp butter
- 1 tsp salt
- 1 tsp pepper
- 20 g plain flour
- 2 tsp catsup (ketchup)
Procedure[edit | edit source]
- Chop lemon-peel and pickled cucumbers very fine. Mix in all remaining ingredients.
- Transfer to a saucepan, and simmer for 10–15 minutes.
- Use or serve.
References[edit | edit source]
- ↑ Hartshorne, Henry (1881). The Household Cyclopedia. p. 321.