Reading Sauce

Ingredients

• an ounce and a half of bruised shallots
• two pints and a half of walnut pickle
• a quart of water
• three-quarters of a pint of Indian soy
• a pounded anchovy
• half an ounce of pepper
• half an ounce of ginger
• one ounce of mustard-seed
• half an ounce of cayenne
• a quarter of an ounce of dried bay-leaves

Method

1. 1

   Combine shallots and walnut pickle in a jar, boil until reduced.

2. 2

   In another jar, combine water, soy, anchovy, pepper, ginger, mustard-seed, and cayenne, boil for an hour.

3. 3

   Mix both jars, boil for another half hour, cool, and add bay-leaves.

4. 4

   Let stand for a week, strain, and bottle.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1499. The excerpt below is the record exactly as published.

Reading Sauce.— Take two large earthen jars. Put into one an ounce and a half of bruised shallots and two pints and a half of walnut pickle, set this in a gentle oven, and let it boil until the liquor is reduced to two pints. Put into the other jar a quart of water, three- quarters of a pint of Indian soy, a pounded anchovy, half an ounce of pepper, half an ounce of ginger, and one ounce of mustard-seed, all bruised ; add also half an ounce of cayenne. Set this jar in the oven, and let it boil for an hour. Pour the contents of one jar into the other, stir the mixture well together, and let it boil for half an hour. Cover closely, and let it stand in a cool place until the next day. Put into the sauce a quarter of an ounce of di-ied bay- leaves

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