Osborne Sauce
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
This sauce is excellent for enhancing the flavor of Welsh rabbit.
Presented as published in 1880. 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 housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 171. The excerpt below is the record exactly as published.
OSBORNE SAUCE. — Osborne sauce, which is probably better known by the name of “ Payne’s Royal Osborne Sauce,” is an exceedingly nice sauce, manufactured by Mr. G. Payne, m.p.s., Her Majesty’s chemist on the establish- ment at Osborne. The sauce is bright in colour, and is of the same order of sauces as Reading, Harvey, etc. It is admirably adapted for all kinds of meat, fish, hashes, chops, steaks, cutlets, hot and cold meats, etc., and can be used to give an additional zest to gravies, curries, and salads. I would recom- mend those housekeepers whq, have a bottle of Royal Osborne sauce open in the house to make use of it on the first occasion on which they have a Welsh rabbit. Suppose you are making, say, a small Welsh rabbit enough for one person. Add a teaspoonful of this sauce, and stir it in with the cheese when it is in a melted state
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Cook this with the app: pantry check, scaling, and the assistant.