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General Sauce


  • 6 shalots or small onions
  • 1 clove of garlic
  • 2 peach leaves
  • few sprigs of lemon-thyme
  • few sprigs of sweet basil
  • few bits of fresh orange-peel
  • 1/4 ounce of cloves
  • 1/4 ounce of mace
  • 1/2 ounce of long pepper
  • 2 ounces of salt
  • 1 jill of vinegar
  • juice of 2 lemons
  • 1 pint of Madeira


Chop shalots, garlic, peach leaves, lemon-thyme, sweet basil, and orange-peel. Bruise in a mortar cloves, mace, and long pepper. Mix salt, vinegar, lemon juice, and Madeira. Put the whole of these ingredients together in a stone jar, very closely covered. Let it stand all night over embers by the side of the fire. In the morning pour off the liquid quickly and carefully from the lees or settlings, strain it and put it into small bottles, dipping the corks in melted rosin.

This sauce is intended to flavour melted butter or gravy, for every sort of fish and meat.


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Directions for Cookery, in its Various Branches (1840).

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