Turtle Sauce
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for eight or nine people.
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 2078. The excerpt below is the record exactly as published.
Turtle Sauce (to serve with calf's head). — Thicken a pint of beef or veal gravy with a tea-spoonful of brown thickening, and flavour it with two table-spoonfuls of turtle store sauce and haK a tea-spoonful of the essence of anchovy. Let it boil, and it wiU be ready for serving. If the store sauce is not at hand, mince a shallot finely, and put it into the thickened gravy with half a tea-spoonful of essence of anchovy, three or four leaves of fresh basil, the strained juice and thinly- cut rind of half a lemon, a pinch of cayenne, and a glassful of sherry.
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