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Piquant fruit sauce of redcurrants, or redcurrant jelly, port or other red wine, with orange peel, vinegar, and spices such as mustard, pepper, ginger. A sauce for dark meats.
Sauces of roughly this form occur at least since Glasse 1747, but the 'Cumberland' epithet has been subject of much debate. The name appears in the USA in 'The Independent Liquorist' as early as1856, but there it is a store sauce of cider vinegar, walnut catsup, salt, molasses, brandy coloring, red pepper, allspice, cloves and asafoetida. The earliest English receipt I can find is in 'Dinners at Home' by 'Short' of 1878, who gives mustard, claret, currant jelly with chopped orange and lemon peel for a cold Cumberland Sauce, or gravy, strong wine, currant jelly and mustard for a hot one.
See: Cumberland Hot Sauce, Oxford Sauce
Original Receipt in 'The Art of Cookery, Made Plain and Easy' by Hannah Glasse, 1747 (Glasse 1747);
Different sorts of sauce for venison.
YOU may take either of these sauces for venison. Currant jelly warmed; or half a pint of red wine, with a quarter of a pound of sugar, simmered over a clear fire for five or six minutes; or half a pint of vinegar, and a quarter of a pound of sugar, simmered till it is a syrup.
Original Receipt in the 'Guide to the Art of Modern Cookery ' by Auguste Escoffier (See: Escoffier);
134 CUMBERLAND SAUCE
Dissolve four tablespoonfuls of red-currant jelly, to which are added one-fifth pint of port wine, one teaspoonful of finely-chopped shallots, scalded for a few seconds and pressed, one teaspoonful of small pieces of orange rind and as much lemon rind (cut finely. Julienne-fashion, scalded for two minutes, well-drained, and cooled), the juice of an orange and that of half a lemon, one teaspoonful of mustard, a little cayenne pepper, and as much powdered ginger. Mix the whole well.
Serve this sauce with cold venison.
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