Sauce, Ramolade

Ingredients

• a pint of port wine
• a gill of mountain
• half a pint of fine walnut ketchup
• 12 anchovies
• a gill of walnut pickle
• the rind and juice of a large lemon
• four or five shalots
• some cayenne to taste
• 3 ozs, of scraped horse-radish
• 3 blades of mace
• a teaspoonfuls of made mustard

Method

1. 1

   Boil port wine, mountain, walnut ketchup, anchovies with their liquor, walnut pickle, lemon rind and juice, shallots, cayenne, horse-radish, mace, and mustard gently until rawness is gone.

2. 2

   Bottle and seal tightly.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 438. The excerpt below is the record exactly as published.

SAUCE, Ramolade. — Put into a very nice tin saucepan a pint of port wine, a gill of mountain, half a pint of fine walnut ketchup, 12 anchovies, and the liquor that belongs to them, a gill of walnut pickle, the rind and juice of a large lemon, four or five shalots, some cayenne to taste, 3 ozs, of scraped horse-radish, 3 blades of mace, and a teaspoonfuls of made mustard

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