pescatariangluten-freedairy-freeegg-free

Sauce (Indian) for Cold Meat

Name: Sauce (Indian) for Cold Meat
Yield: 10 servings
Ingredients: two heads of garlic; two tablespoonfuls of soy; the same amount of mushroom ketchup; three tablespoonfuls of walnut pickle; a dozen anchovies; a quart of vinegar

From Recipes for the million, 1891

Serves 10

Presented as published in 1891. 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 Recipes for the million (1891), page 193. The excerpt below is the record exactly as published.

SAUCE (INDIAN), for Cold Meat. — Slice two heads of garlic, and add two tablespoonfuls of soy, the same amount of mushroom ketchup, three tablespoonfuls of walnut pickle, a dozen anchovies, and a quart of vinegar

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