CHRISTOPHER NORTH'S SAUCE FOR MEAT OR GAME

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

1 glass of port wine
2 tablespoonfuls of Harvey's sauce
1 dessertspoonful of mushroom ketchup ↝ Ketchup [Tomato-based condiments]
ditto of pounded white sugar ↝ Sugar, white, confectioner's, powdered [Sugars and honey]
1 tablespoonful of lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
1/4 teaspoonful of cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
ditto of salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (5)

Mix all the ingredients thoroughly together.
Heat the sauce gradually, by placing the vessel in which it is made in a saucepan of boiling water.
Do not allow it to boil.
Serve directly it is ready.
This sauce, if bottled immediately, will keep good for a fortnight, and will be found excellent.

Original Text

CHRISTOPHER NORTH'S SAUCE FOR MEAT OR GAME.

394. INGREDIENTS.-1 glass of port wine, 2 tablespoonfuls of Harvey's sauce, 1 dessertspoonful of mushroom ketchup, ditto of pounded white sugar, 1 tablespoonful of lemon-juice, 1/4 teaspoonful of cayenne pepper, ditto of salt.

Mode.—Mix all the ingredients thoroughly together, and heat the sauce gradually, by placing the vessel in which it is made in a saucepan of boiling water. Do not allow it to boil, and serve directly it is ready. This sauce, if bottled immediately, will keep good for a fortnight, and will be found excellent.

CONSOMME, or WHITE STOCK FOR MANY SAUCES.

395. Consommé is made precisely in the same manner as stock No. 107, and, for ordinary purposes, will be found quite good enough. When, however, a stronger stock is desired, either put in half the quantity of water, or double that of the meat. This is a very good foundation for all white sauces.

Notes

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