Recipes > Sauces & Spreads > Devonshire Sauce

Devonshire Sauce

Ingredients

  • young walnuts
  • salt
  • 1 pound of anchovies
  • 1/2 pint of white wine vinegar
  • 1/2 ounce of mace
  • 1/2 ounce of cloves
  • 40 peppercorns

Instructions

Cut any quantity of young walnuts into small pieces; sprinkle a little salt on them; next day, pound them in a mortar and squeeze the juice through a coarse thin cloth, such as is used for cheese. To a pint of juice add the anchovies, and boil them slowly till the anchovies are dissolved. Strain it; add the white wine vinegar, mace, cloves, and peppercorns; boil it a quarter of an hour, and, when cold, rack it off and bottle it. A quarter of a pint of vinegar put to the dregs that have been strained off, and well boiled up, makes an excellent seasoning for the cook's use in hashes, fish sauce, etc.

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Source

The Lady's Own Cookery Book (1844).


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