Recipes > Sauces & Spreads > Devonshire Sauce

Devonshire Sauce


  • 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


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.


Print recipe/article only


The Lady's Own Cookery Book (1844).

comments powered by Disqus