Sauce, Store, for Cold Meat and Game
From Cassell's dictionary of cookery, 1892
Serves 4
Time to boil, one hour.
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 1713. The excerpt below is the record exactly as published.
Sauce, Store, for Cold Meat and Game. — Pound the flesh of five anchovies with three cloves of garlic and six shallots. Add half a spoonful of cayenne pepper, half a spoonful of white pepper, three blades of mace powdered, one grated nutmeg, half a lemon sliced, four bay-leaves, and a sprig of basil. Put the ingredients into a saucepan, pour over them a pint of walnut ketchup, a pint of mush- room ketchup, half a pint of good vinegar, and a quarter of a pint of soy
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