West Indian Pickle Sauce
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
This sauce is suitable for breakfast with cutlets or grilled salmon.
Presented as published in 1880. 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 The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 235. The excerpt below is the record exactly as published.
West In- dian pickles are a very hot pickle, sold in bottles. They are well adapted to be eaten with every kind of cold meat, but are far better with beef or mutton than with any land of poultry. West India pickle makes an agreeable sauce by warming up a spoonful of pickle in a little brown gravy. Take, say a table- spoonful of pickles, cut them up rather fine, but do not mince them. Add this to about twice its cpiantity of good brown gravy, and, if necessary, thicken it with a little arrowroot
Cook this with the app: pantry check, scaling, and the assistant.