Soyer's Sauce for Gentlemen

Ingredients

• one tablespoonful of Soyer's sauce
• four tablespoonfuls of brown sauce
• six of broth

Method

1. 1

   For any kind of cold meat, game, and poultry, use Soyer's sauce in moderation as it is.

2. 2

   For mutton, lamb, pork, and steaks, pour one tablespoonful or more over the meat, turning it with a fork several times.

3. 3

   For made dishes or entrees, mix four tablespoonfuls of brown sauce with six of broth, heat it, and add two tablespoonfuls of Soyer's sauce before broiling and pouring over your entrees.

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 210. The excerpt below is the record exactly as published.

SOYER’S SAUCE FOR GENTLEMEN, SOYER’S SAUCE FOR LADIES,, SOYER’S SULTANA SAUCE. — Soyer ’was a famous cook, and he has given his name to a variety of dishes, not the least important of which are the celebrated sauces bearing his name, sold in bottles. These sauces can now be obtained under the various headings given above ; and as M. Soyer is probably the best judge of the method of using his own sauces, I will give his directions. In his book on cookery, in the Introduction to “Sauces,” he quotes a remark made by Talleyrand, that the English nation, though they had 120 different religions, had only one sauce, and that was melted butter. Soyer then proceeds to describe how the so- called melted butter might be made the base of a vast variety of other sauces. His so-called Soyer’s relish, which can be obtained in bottles, he recommends should be added to some melted butter, which will then form a very nice sauce to be served with various kinds of fish, etc. The same may be said of liis sauce for ladies and gentlemen, the probable difference being that gentlemen are sup- posed to be capable of talcing a rather larger amount of cayenne pepper than the other sex. In using Soyer’s sauce for gentlemen it will perhaps be best to give his own directions, which are printed on the label of the bottle, under the heading, “ How to use Soyer’s Sauce to the best advantage.” He states : “For any kind of cold meat, game, and poul- try, use it in moderation as it is. For mutton, lamb, pork, and steaks, when properly boiled and seasoned, pour one tablespoonful or more, according to the quantity of meat, which you turn over in the dish with a fork several times, then you will have a most excellent gravy. In any sort of hash it is a very great improvement. For made dishes or entrees put four tablespoonfuls of brown sauce to six of broth, and when quite hot add two tablespoonfuls of Soyer’s sauce

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