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Piquant Or Sharp Sauce - Sauces And Syrups - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook


Piquant Or Sharp Sauce - Sauces And Syrups - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook


Piquant Or Sharp Sauce


½ gill vinegar, ½ pint white stock or pot-liquor, 1 oz. dripping, ¾ oz. flour, 1 shalot, 1 gherkin. 

Pepper and salt.

Melt the dripping in a stew-pan, add the vegetables cut up small, and fry them brown, then add the vinegar and boil. 

Stir in the flour and stock and cook 3 minutes after it boils. Add the seasoning, strain and serve.


Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen

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