GERMAN SAUCE - CLASSICS OF THE AMERICAN FAMILIES IN 1882
The Classic Grand Americana recipe of 1882. The traditional and very popular German Sauce for a roast and especially for a roast veal recipe was recommended to all the families of the United States of America in 1882 and dates the Mayflower times. The original recipe of the Godey's Ladies Magazine.
GERMAN SAUCE
For the German Sauce you will need
One pint of white stock
Two spoonfuls of butter
One spoonful of all purpose white wheat flour
One parsley cut fine
Juice of one lemon
Teaspoonful of salt and pepper
Mix the melted butter and flour together in the deep cast iron skillet and cook just until it gets soggy, do not let to get it brown; then add stock and when you bring it to the boil. add the other ingredients, except the parsleyl boil up once, throw in the parsley and serve with the roast veal.