Mrs Beetons Jams and Preserves Revisited
Epicurean Sauce
(for Steaks, Chops, Gravies, or Fish)
450ml (ľ pint) Vinegar
150ml (Ľ pint) Walnut Ketchup
150ml (Ľ pint) Mushroom Ketchup
50g (2oz) Shallots
2 tbsp Indian Soy
2 tbsp Port Wine
7g (Ľoz) White Pepper
7g (Ľoz) Cayenne
7g (Ľoz) Cloves
Put all of the ingredients into a bottle.
Let it remain for a fortnight in a warm place, occasionally shaking up the contents.
Strain into sterilised bottles with airtight caps.
This sauce will be found an agreeable addition to gravies, hashes, stews, etc.
EPICUREAN SAUCE FOR STEAKS, CHOPS, GRAVIES, OR FISH
410. INGREDIENTS - 1/4 pint of walnut ketchup, 1/4 pint of mushroom ditto, 2 tablespoonfuls of Indian soy, 2 tablespoonfuls of port wine; 1/4 oz. of white pepper, 2 oz. of shalots, 1/4 oz. of cayenne, 1/4 oz. of cloves, 3/4 pint of vinegar.
Mode - Put the whole of the ingredients into a bottle, and let it remain for a fortnight in a warm place, occasionally shaking up the contents. Strain, and bottle off for use. This sauce will be found an agreeable addition to gravies, hashes, stews, &c.
Average cost, for this quantity, 1s. 6d.
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