Mrs Beetons Jams and Preserves Revisited
Sauce Aristocratique
(a Store Sauce)
Green walnuts
To every 600ml (1 pint) of juice:
450g (1lb) Anchovies
8 Shallots
Pinch Cloves
Pinch Mace
Pinch Jamaica Ginger, bruised
To every 600ml (1 pint) of the Boiled Liquor:
285ml (½ pint) Vinegar
150ml (¼ pint) Port Wine
2 tbsp Soy
Pound the walnuts in a mortar, squeeze out the juice through a strainer and let it stand to settle.
Pour off the clear juice.
To every 600ml (1 pint), add anchovies, spices and cloves.
Boil together until the anchovies are dissolved.
Strain the juice again, put in the shallots (8 to 600ml (1 pint)) and boil again.
To every 600ml (1 pint) of the boiled liquor add vinegar, wine and soy, bottle off for use.
Ensure the bottles are sterilised with airtight lids.
Seasonable. Make this sauce from the beginning to the middle of July, when walnuts are in perfection for sauces and pickling.
SAUCE ARISTOCRATIQUE
(a Store Sauce)
510. INGREDIENTS - Green walnuts. To every pint of juice, 1 lb. of anchovies, 1 drachm of cloves, 1 drachm of mace, 1 drachm of Jamaica ginger bruised, 8 shalots. To every pint of the boiled liquor, 1/2 pint of vinegar, 1/4 pint of port wine, 2 tablespoonfuls of soy.
Mode - Pound the walnuts in a mortar, squeeze out the juice through a strainer, and let it stand to settle. Pour off the clear juice, and to every pint of it, add anchovies, spices, and cloves in the above proportion. Boil all these together till the anchovies are dissolved, then strain the juice again, put in the shalots (8 to every pint), and boil again. To every pint of the boiled liquor add vinegar, wine, and soy, in the above quantities, and bottle off for use. Cork well, and seal the corks.
Average cost, 3s. 6d. for a quart.
Seasonable - Make this sauce from the beginning to the middle of July, when walnuts are in perfection for sauces and pickling.
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