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Sauce For Any Kind Of Roasted Meat

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







While the mutton, beef, hare, or turkey, is roasting, put a plate under

it, with a little good broth, three spoonfuls of red wine, a slice of

onion, a little grated cheese, an anchovy, washed and minced, and a bit

of butter; let the meat drop into it. When it is taken up, put the sauce

into a pan that has been rubbed with onion; give it a boil up; strain it

through a sieve, and serve it up under your roast, or in a boat.











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