Quin's Sauce (another way)

Ingredients

• Two wine-glassfuls of port
• two of walnut pickle
• four of mushroom ketchup
• half a dozen of anchovies pounded
• the like number of eschalots sliced and pounded
• a table-spoonful of soy
• half a drachm of cayenne pepper

Method

1. 1

   Let them simmer gently for ten minutes; strain it, and, when cold, put it into bottles well corked and sealed over; it will keep for a considerable time.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1427. The excerpt below is the record exactly as published.

Quin's Sauce (another way). — To a quart of walnut pickle add six anchovies, six bay- leaves, six shallots, three cloves, a blade of mace, half a tea-spoonful of cayenne, and a dozen peppercorns. Boil the whole until <h( anchovies are dissolved. Take it off the fire, when cold, add half a pint of red wine, and bottle the sauce, corking the bottles well. Quin's Sauce (another way). — To half a pint of mushroom ketchup add a quarter of a pint of walnut pickle, three anchovies, two cloves of garlic pounded, and as much cayenne pepper as will cover a shilling. Put it into a bottle and shake it well ; it is then fit for use. It must be kept in a well-corked bottle. Quin's Sauce (another way). — The fol- lowing is Ur. Kitehiner's recipe for this sauce : — "It was given me," he says, "by a very sagacious sauce-maker." Two wine-glassfuls of port and two of walnut pickle, four of mush- room ketchup, half a dozen of anchovies pounded, the like nmnber of eschalots sliced and pounded, a table-spoonful of soy, and half a drachm of cayenne pepper

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