Part 1 — No. 226. Sauce Piquante (for Meat, Fowl, Game, Rabbit, &c.)
Reading edition
One dessert-spoonful to a quarter pint of ordinary brown or white stock. It may be thickened by a roux made by frying two ounces of butter with two ounces of flour.
Reading edition
One dessert-spoonful to a quarter pint of ordinary brown or white stock. It may be thickened by a roux made by frying two ounces of butter with two ounces of flour.