Recipes > Sauces & Spreads > Pink Sauce

Pink Sauce


  • 1/2 pint of port wine
  • 1/2 pint of strong vinegar
  • juice and grated peel of 2 large lemons
  • 1/4 ounce of cayenne
  • 12 blades of mace
  • 1/4 ounce of powdered cochineal


Mix together. Let it infuse a fortnight, stirring it several times a day. Then boil it ten minutes, strain it, and bottle it for use.

Eat it with any sort of fish or game. It will give a fine pink tinge to melted butter.


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

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