Devonshire Sauce

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
Sauce Base
Flavoring
Cook's Seasoning
Instructions (11)
  1. Cut any quantity of young walnuts into small pieces.
  2. Sprinkle a little salt on them.
  3. Next day, pound them in a mortar and squeeze the juice through a coarse thin cloth, such as is used for cheese.
  4. To a pint of juice add a pound of anchovies, and boil them slowly till the anchovies are dissolved.
  5. Strain it.
  6. Add half a pint of white wine vinegar, half an ounce of mace, half an ounce of cloves, and forty peppercorns.
  7. Boil it a quarter of an hour.
  8. When cold, rack it off and bottle it.
Cook's Seasoning
  1. Put a quarter of a pint of vinegar to the dregs that have been strained off.
  2. Well boil it up.
  3. This makes an excellent seasoning for the cook’s use in hashes, fish sauce, &c.
Original Text
Devonshire Sauce. 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 a pound of anchovies, and boil them slowly till the anchovies are dissolved. Strain it; add half a pint of white wine vinegar, half an ounce of mace, half an ounce of cloves, and forty 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, &c.
Notes
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