Home › The Principles of Cookery › Zouave Sauce

Zouave Sauce

Mince half a pound of onions, fry them lightly in hot fat, drain them, and lay them in a clean stewpan, with half a pint of tomato puree, half a pint of brown sauce, and a table-spoonful each of tarragon vinegar, chilli vinegar, and French wine vinegar. Bring to the boil, skim, add salt to taste, a little French mustard, and Tabasco sauce (sold in bottles). Next stir in a table-spoonful of Indian chutney, and the same of sultana raisins cut into quarters. Simmer till the onions and raisins are tender, adding a little brown stock from time to time to prevent the sauce becoming too thick. Finally, lay in any white meat previously cooked, such as calf's head, veal, rabbit, or tripe, put the cover on, and leave the pan by the side of the fire (below boiling-point) for twenty minutes or so. Dish the meat, give the sauce a boil up, pour it over, and serve.