Cumberland Sauce

Ingredients

• 2 tablespoonsful red wine
• ½ tablespoonsful German mustard
• ½ teaspoonful dry English mustard
• ½ gill brown sauce
• 2 oz. red currant jelly
• 4 tablespoonsful salad oil
• 1 tablespoonful orange syrup
• 1 tablespoonful lemon syrup
• ½ teaspoonful finely-chopped orange peel (coloured portion only)
• 1 oz. raspberry jelly

Method

1. 1

   Stir well together the jelly, mustard and oil.

2. 2

   Add the brown sauce and continue stirring till all is well mixed.

3. 3

   Then add the other ingredients gradually.

Nutrition per serving

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 32. The excerpt below is the record exactly as published.

2 tablespoonsful German mustard. \ pint water. 1 heaped tablespoonful flour. A little vinegar. 2 oz. butter. Dilute the mustard with the water, bring it to the boil" and stir in the butter and then the flour which has been previously smoothly mixed with Y^ gill water. Add vinegar, salt, and sugar to taste. Should the sauce be required for haddock, omit the sugar. Sauoe Btomaise I. For 6 Persons. Time of Preparation : i hour. 8 shallots. 3 oz. butter. 6 pounded peppercorns. \ pint Moselle. \ pint Tarragon vinegar. I teaspoonful finely-chopped parsley. I teaspoonful Liebig's Meat Extract 6 yolks of eggs. Put on the wine, vinegar, shallots and pepper together, and boil till the quantity is reduced by half. Thea strain through a cloth and add Meat Extract. When cool pour into an enamel saucepan, add the yolks of ^ggs, butter, salt, and stir briskly till just before it boils. This sauce is excellent for fish, poultry, veal cutlets or chops. Sauces. 65 Saaoe Biamaise IL 4 yolks of eggs. 2 oz. butter. A pinch of pepper. 2 tablespoonsful lemon juice. 2 ,, broth. A pinch of English mustard. Place all ingredients in a double milk saucepan or in a jug in boiling water and stir continuously till the sauce thickens. Benfbutter za Fisoh. (Mustard Buttbr for Fish.) 4 oz. butter. 4 oz. German mustard (Senf). I tablespoonful lemon juice. 1 ,, chopped parsley. 2 yolks of eggs. A pinch of English mustard. \ teaspoonful Liebig's Meat Extract, dissolved in \ gill water in which the fish has been boiled. Brown the butter and add it to all the other ingredients in an enamel saucepan, or, better still, in a double milk saucepan, stirring continuously till the sauce thickens. Sanoe zn Blumenkobl, Bpargel, Schwarzwnrzeln. (Sauce for Cauliflower, Asparagus or Salsify.) For 6 Persons. 1 pint water in which the vege- tables have been boiled. 3 oz. butter. 2 oz. flour. Time of Preparation : J hour. I teaspoonful Liebig's Meat Extract, dissolved in the water. A pinch of nutmeg. Brown half the butter with the flour to a golden colour, add the vegetable water, stir in the remaining butter, flavour with salt and nutmeg to taste and bring to the boil. The sauce is improved if half the quantity of vegetable water is omitted and sour or sweet cream taken instead. The cream should then be stirred into the browned flour and butter, before the water be added. Some prefer to add the yolks of 2 eggs and flavour with lemon juice and sugar. Finely-chopped parsley may also be added. 66 Saucen. Kalte Hering-Sance. (Cold Herring Sauce.) Far 6 Persons. Time of Preparation : i J hour. I salt herring. 3 hard-boiled eggs. I teaspoonful chopped 4 hard-boiled yolks. parsley. A pinch of pepper. I teaspoonful chopped onion. ,, English mustard. I teaspoonful capers. 4 tablespoonsful salad oil. 6 tablespoonsful Tarragon vinegar. Soak the herring in water for 8 hours, then remove the skin and bones and chop finely. Rub the hard-boiled yolks and stir in the oil and vinegar and then the other ingredients. Six tablespoonsful of thick cream may be substituted for the oil. The sauce is also greatly improved if 3 oz. Sardellen are substituted for the herring. Red Hayonnaise. To make red mayonnaise, pound in a mortar the spawn of a boiled lobster, rub through a fine sieve and add to the mayonnaise, made in the ordinary manner. Green Hayonnaise. To make green mayonnaise, stir in finely-chopped fresh herbs to the finished mayonnaise. Cumberland Sauoe. For 6 Persons, Time of Preparation : i hour. 2 tablespoonsful red wine. % tablespoonsful German mustard. \ teaspoonful dry English mustard. \ gill brown sauce. 2 oz. red currant jelly. 4 tablespoonsful salad oil. I tablespoonful orange syrup. I tablespoonful lemon syrup. \ teaspoonful finely-chopped orange peel (coloured por- tion only). I oz. raspberry jelly.

Cook this with the app: pantry check, scaling, and the assistant.