Sauces/Gravy Italian Sauce

italian sauce
(from The Lady's Own Cookery Book, and New Dinner-table Directory, by Charlotte Campbell Bury, 1844)

Ingredients:

2 spoonfuls sweet oil​

a handful of mushrooms​

1 bunch of parsley​

scallions​

1/2 a laurel-leaf​

2 cloves​

1 clove of garlic​

flour​

1 glass white wine​

2 glasses good cullis​

Instructions:

Put into a stewpan two spoonfuls of sweet oil, a handful of mushrooms cut small, a bunch of parsley, scallions, and half a laurel-leaf, two cloves, and a clove of garlic; turn the whole a few times over the fire, and shake in a little flour. Moisten it with a glass of white wine and twice as much good cullis; let it boil half an hour; skim away the fat, allowing it to cool a little for that purpose; set it on again, and serve it; it will be found to eat well with any white meat.​

Corporal's Kitchen-Sauces II

Earlier this year, the writer of this feature received a request for some sauce recipes. Due to the large amount of such recipes from Period sources, only a few were chosen for publication. It has been decided to compose a "Part II" of these recipes in order that our esteemed reader who made the initial request, as well as to offer additional ideas to all of our readers, have a variety of sauces to try with a diverse selection of their culinary creations!