Epicurean Sauce
From The bachelor and the chafing dish, 1895
A most delicious and valuable sauce.
Presented as published in 1895. 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 bachelor and the chafing dish (1895) by Deshler Welch, page 25. The excerpt below is the record exactly as published.
Epicurean Sauce. — It takes time to make this, for after its preparation it must be kept corked in a warm place for a fortnight, and should be shaken every day. Then it must be strained and put in small bottles for use. It is a most delicious and valuable sauce, and is made as follows : Half a pint of mushroom ketchup, half a pint of walnut ketchup, two glasses of port wine, two of Indian soy, three ounces of shallots, half an ounce of Cayenne, half an ounce of cloves, pint and a half of vinegar, and a little pepper
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