Boar's Head Sauce
From Cassell's dictionary of cookery, 1892
Serves 1
Useful for nearly every kind of cold meat.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 250. The excerpt below is the record exactly as published.
oar's Head Sa.uce.— Cut the rind from two oranges, and slice them. Pub two or three Imnps of sugar on two more oranges, put the sugar into a basin with six or seven table- spoonfuls of red currant jelly, a little white pepper, one shallot, one spoonful of mixed mus- tard, and enough port wine to make the sauce as thick as good cream
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