Recipes > Sauces & Spreads > Reading Sauce

Reading Sauce


  • 2 1/2 pints of walnut pickle
  • 1 1/2 ounces of shalots
  • 1 quart of spring water
  • 3/4 pint of Indian soy
  • 1/2 ounce of bruised ginger
  • 1/2 ounce of long pepper
  • 1 ounce of mustard-seed
  • 1 anchovy
  • 1/2 ounce of cayenne
  • 1/4 ounce of dried sweet bay-leaves


Bruise the shalots in a mortar, and put them in a stone jar with the walnut-liquor; place it before the fire, and let it boil until reduced to 2 pints. Then, into another jar, put all the ingredients except the bay-leaves, taking care that they are well bruised, so that the flavour may be thoroughly extracted; put this also before the fire, and let it boil for 1 hour, or rather more. When the contents of both jars are sufficiently cooked, mix them together, stirring them well as you mix them, and submit them to a slow boiling for 1/2 hour; cover closely, and let them stand 24 hours in a cool place; then open the jar and add the bay-leaves; let it stand a week longer closed down, when strain through a flannel bag, and it will be ready for use. The above quantities will make 1/2 gallon.

Time: Altogether, 3 hours.

Seasonable: This sauce may be made at any time.


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The Book of Household Management (1861).

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