Common Sauce (Hartshorne)
Common Sauce is a savory all-purpose sauce built from veal, ham, parsnips and white wine, simmered down and strained. It comes from an interpretation of a recipe in Henry Hartshorne's Household Cyclopedia, a Victorian-era reference work. The parsnips add a gentle sweetness, the ham brings salt, and the lemon slices keep the broth bright. It takes about 30 minutes and suits roast meats and plain boiled vegetables.
Instructions
Put the veal, ham, onions, parsnips, garlic and cloves into a large saucepan.
Pour in the broth and the white wine, then add the lemon slices.
Simmer over low heat for 15 to 20 minutes, until the liquid has reduced and the meats and vegetables have given up their flavor to it.
Pour the sauce through a sieve to remove the solids, then serve it with meat or vegetables.
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