The Sauce
Ingredients
Directions
Make the sauce
Melt the butter in a saucepan.
Fry the onion in the melted butter until it is brown, then lift it out.
Stir in a little flour.
Add the water and bring the mixture to a boil.
Stir in the currant jelly.
Season with pepper and salt.
Serve
Pour the sauce over the potatoes.
Add a few drops of carmine if a darker colour is desired.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Flour (in the method)
- Thickens the sauce as it is stirred into the melted butter and liquid.
- Currant jelly (in the method)
- Adds sweetness and a fruity tang that balances the savoury sauce.
The step that matters
Stir in the flour before the water. Flour stirred into hot fat cooks briefly and coats the starch granules, so when the water is added the sauce thickens smoothly instead of forming lumps.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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