Sauce Cumberland
From The new century cookery book, 1901
Serves 6
For game or ducks.
Presented as published in 1901. 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 new century cookery book (1901) by Charles Herman Senn, page 136. The excerpt below is the record exactly as published.
Sauce Cumberland (a Cold Game Sauce). — Mince finely 2 peeled shallots, put them in a stewpan with the strained juice of a lemon, the thin rind of a lemon and that of an orange cut into fine SAUCES 183 Julienne strips (shreds.) Add half a gill of water and cook for ten minutes, then strain and return to the stewpan, adding a dessert- spoonful of mixed mustard, i gill of Marsala wine, i gill of port wine,, a pinch of ground ginger, 2 tablespoonfuls of red currant jelly, the juice of a lemon and an orange, and 2 tablespoonfuls of vinegar, season with pepper and salt, also a pinch of cayenne
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