Superior Sauce for Flavouring Stews
From Cassell's dictionary of cookery, 1892
Serves 8
It may be used at the end of a week or two, but will improve with age.
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 1938. The excerpt below is the record exactly as published.
Superior Sauce for Flavouring Stews, &C. — Take one table-spoonful of finely-grated horseradish, mix with it a table- spoonful of curry-powder, a salt- spoonful of cayenne, the grated rind of a fresh lemon, a tea-spoonful of groimd ginger, a tea-spoonful of mustard-seed, a quarter of a nutmeg, grated, a salt-spoonful of celery, half a dozen pickled walnuts, and an ounce of garlic. Jlix these ingxedients thoroughly, and pom- ujion them a quart of ketchup, a pint of port, half a pint of soy, the strained juice of three lemons, and a tabie-spoonful of essence of anchov
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Cook this with the app: pantry check, scaling, and the assistant.