Recipe or source entry
Indian Sauce
For half a pint of Tomata sauce, No 21, add a tablespoonful of diluted and strained curry-paste, a bit of glaze, and a little anchovy; boil together, and serve.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter01/indian-sauce.html- Legacy revision
8531e8373e9b- Source checksum
08641bd93e78f098f147cf355df50541c8f0bd8428d04611856c935a55eedb50- Legacy text checksum
dcddd6df11e436033e6428e8d0261e26e5994793b77ab5948ee6edac9217fc1f
Cite this page
Indian Sauce. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter01/indian-sauce.html