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Bacchanalian Sauce

(Sauces.) - (The Lady's Own Cookery Book)

Take a spoonful of sweet oil, a gill of good broth, and a pint of white

wine vinegar, adding two glasses of strong white wine: boil them

together till half is consumed; then put in some shalot, garden cresses,

tarragon, chervil, parsley, and scallions, all shred very fine, with

some large pepper. Let the whole boil up, and serve it. A little cullis

added will improve it.

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