Recipe or source entry
Brawn Sauce, Cold
Mix in a basin a gill of salad-oil, half a gill of vinegar, two ounces of brown sugar, the juice and rind of an orange shred very fine, and a tablespoonful of mustard.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter01/brawn-sauce.html- Legacy revision
8531e8373e9b- Source checksum
89fbc9d1a746e08ae059f27d2fea65ef7f0b2d633034b06f580827c60de2bdbc- Legacy text checksum
8474340e0e39c96906dbf2b7c3db11d794cc128a221dbdc2db7e6d9e58c9c19f
Cite this page
Brawn Sauce, Cold. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter01/brawn-sauce.html