Recipes > Sauces & Spreads > Scotch Sauce

Scotch Sauce


  • 15 anchovies
  • vinegar
  • 1 pint of claret or port wine
  • 1 large stick of horseradish
  • 2 onions
  • 1 handful of parsley
  • 1 tea-spoonful of the leaves of lemon-thyme
  • 2 large peach leaves
  • 1 nutmeg
  • 6 or 8 blades of mace
  • 9 cloves
  • 1 tea-spoonful of black pepper
  • cochineal
  • large 1/2 pint of the best vinegar


Take anchovies, chop them fine, and steep them in vinegar for a week, keeping the vessel closely covered. Then put them into the claret or port wine. Scrape fine the horseradish, and chop onions, parsley, lemon-thyme, and peach leaves. Add nutmeg, mace, cloves, and black pepper, all slightly pounded in a mortar. Put all these ingredients into a silver or block tin sauce-pan, or into an earthen pipkin, and add a few grains of cochineal to colour it. Pour in the vinegar, and simmer it slowly till the bones of the anchovies are entirely dissolved.

Strain the liquor through a sieve, and when quite cold put it away for use in small bottles; the corks dipped in melted rosin, and well-secured by pieces of leather tied closely over them. Fill each bottle quite full, as it will keep the better for leaving no vacancy.

This sauce will give a fine flavour to melted butter.


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

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