Recipes > Sauces & Spreads > Superlative Sauce

Superlative Sauce

Who praises, in this sauce enamor'd age,
Calm, healthful temperance, like an Indian sage?
—WARTON.

Ingredients

  • 1 pint of claret or port wine
  • 1 pint of mushroom ketchup
  • 1/2 pint of walnut or other pickle liquor
  • 4 ounces of pounded anchovies
  • 1 ounce of fresh lemon-peel, pared very thin
  • 1 ounce of peeled and sliced eschalots
  • 1 ounce of scraped horseradish
  • 1/2 ounce of allspice, powdered
  • 1/2 ounce of black pepper, powdered
  • 1 drachm of cayenne or 3 drachms curry powder
  • 1 drachm of celery seed, bruised

Instructions

All avoirdupois weight.

Put these into a wide-mouthed bottle, stop it close, shake it every day for a fortnight, and strain it (when some think it improved by the addition of a quarter of a pint of soy or thick browning), and you will have "a delicious double relish." Dr. Kitchener says, this composition is one of the chefs d'oeuvres of many experiments he has made, for the purpose of enabling good housewives to prepare their own sauces; it is equally agreeable with fish, game, poultry, or ragouts, etc.; and as a fair lady may make it herself, its relish will be not a little augmented, that all the ingredients are good and wholesome.

Obs. Under an infinity of circumstances, a cook may be in want of the substances necessary to make sauce; the above composition of the several articles from which the various gravies derive their flavor, will be found a very admirable extemporaneous substitute. By mixing a large tablespoonful with a quarter of a pint of thickened melted butter, or broth, five minutes will finish a boat of very relishing sauce, nearly equal to drawn gravy, and as likely to put your lingual nerves into good humor as anything I know.

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Source

A Poetical Cook-Book (1864).


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