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Eliza Acton
Sharp Maitre d’Hotel Sauce
English Receipt
I cooked this
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Preparation info
Difficulty
Easy
Appears in
#99
Modern Cookery for Private Families
By
Eliza Acton
Published
1845
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Recipes
Contents
Ingredients
Butter
,
2 to 4
oz
.
flour
,
1
dessertspoonful
pale Veal gravy
or
Europe
United Kingdom
Sauce
Method
For a rich sauce of this kind, mix
a
dessertspoonful
of flour with
four
ounces
of good butter, but with from
two to three