Relishing Sauce
From Cassell's dictionary of cookery, 1892
Serves 6
This sauce is suitable for broiled bones, fowls, meat, fish, etc.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1513. The excerpt below is the record exactly as published.
Relishing Sauce (for broiled bones, fowls, meat, fish, &c.). — Put into a stewpan a table- spoonful of chopped onions Avith one of chilli vinegar, one of common vinegar, three of water, two of mushroom ketchup, two of Harvey's Sauce, and one of anchovies ; add to it a pint of melted butter, let it simmer until it adheres to the back of the spoon ; add half a tea-spoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.