Olive Sauce
- 1/2 a pound of french olives
- 1/2 a pint of stock
- 1 teaspoonful of lemon juice
Use half a pound of french olives, half a pint of stock, one teaspoonful of lemon juice. Carefully stone the olives by pairing them round in ribbons so that they may recover their shape when stoned. Blanch them in boiling water, and throw them in cold water for five minutes, and stew slowly for half an hour in the gravy. Add the lemon and serve like a rascal with a smile on your face.
Submitted by Oct 3, 2009
15 min 30 min 45 min
15 min 30 min 45 min