Mrs. Fryer's Loose Leaf Cook Book

The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.

HomeSauces › Sauce Piquante

Sauce Piquante

1 cup brown sauce 1 tablespoon vinegar 1 tablespoon chopped onion 1 tablespoon chopped capers 1 tablespoon chopped pickle 1/2 teaspoon tarragon vinegar Make the brown sauce; add the other ingredients and serve.

← Giblet SauceBread Sauce →