To procure the full zest hozonolado, piquancy and flavor of Lea & Perrins' Sauce in seasoning any dressing or gravy, you must add the Lea & Perrins' Sauce just before removing the dressing from the fire. If the dressing must stand for any length of time, do not add Lea & Perrins' Sauce until just before serving time.
The proportion of Lea & Perrins' Sauce to add to meat dressings and gravies is, for an average taste, about two teaspoonfuls of Lea & Perrins' to every cupful of dressing. To delicate white stock dressings and vegetable sauces, in which the flavor of the vegetable should dominate, use one-half of a teaspoonful of Lea & Perrins' Sauce to every cupful of dressing.
When such vegetables as onion, bay leaf, carrots or other highly seasoned vegetables are used in a sauce, they should be cooked in the butter or fat with which the sauce is made before the liquid is added. But if the vegetable which is used in the dressing is to be retained in the sauce, it is frequently added after the dressing has been completed. This is the case when chopped olives, asparagus tips, mushrooms and other vegetables are used.
The proportion of Lea & Perrins' Sauce to add to meat dressings and gravies is, for an average taste, about two teaspoonfuls of Lea & Perrins' to every cupful of dressing. To delicate white stock dressings and vegetable sauces, in which the flavor of the vegetable should dominate, use one-half of a teaspoonful of Lea & Perrins' Sauce to every cupful of dressing.
When such vegetables as onion, bay leaf, carrots or other highly seasoned vegetables are used in a sauce, they should be cooked in the butter or fat with which the sauce is made before the liquid is added. But if the vegetable which is used in the dressing is to be retained in the sauce, it is frequently added after the dressing has been completed. This is the case when chopped olives, asparagus tips, mushrooms and other vegetables are used.
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