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Sauce De Ravigotte

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







Pick some parsley, sage, mint, thyme, basil, and balm, from the stalks,

and cut them fine; slice two large onions very thin: put all these into

a mortar, beat them thoroughly, and add pepper and salt, some rocambole,

and two blades of mace cut fine. Beat these well, and mix them by

degrees with gravy till of the thickness of butter; put them into a

stewpan, and boil them up. Strain the gravy from the herbs; add to it a

glass of wine and a spoonful of oil; beat these together, and pour it

into a sauce-boat.











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