Cream Sauce à la Worcestershire
From The Stag Cook Book: Written for Men by Men, 1922
This sauce was created at a breakfast for notable guests.
Presented as published in 1922. 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 The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 19. The excerpt below is the record exactly as published.
CREAM SAUCE k LA WORCESTERSHIRE This incomparable concoction, is to be united in the bonds of holy wedlock with a piece of fried ham, the cere- mony to be solemnized on a hot rasher, hooded. Select a thick slice of mild cured ham, fry it in its own fat in a hot skillet until both sides show a golden brown. Place in a large cooking spoon one spoonful of Worcester- shire sauce, and one heaping tablespoon of rich cream
Cook this with the app: pantry check, scaling, and the assistant.