German Sauce Recipe

Put the same quantity of meat jelly and fresh made broth into a stewpan,

with a little parsley parboiled and chopped, the livers of two roasted

or boiled fowls, an anchovy, and some capers, the whole shred very fine,

a bit of butter about the size of an egg, half a clove of garlic, salt,

and a little cayenne pepper. Thicken it over the fire.



Exceedingly good with poultry, pigeons, &c.

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