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Epicurean Sauce
Sauces and Spicery

Walnut and mushroom ketchup, soy, port wine, white pepper, shallots, cayenne and cloves in vinegar. A sauce for steaks etc (Acton 1845, Mrs.B)

Original Receipt from 'Modern Cookery for Private Families' by Eliza Acton (Acton 1845);

Epicurean Sauce.
Mix well, by shaking them in a bottle, a wineglassful of Indian soy, half a pint of chili vinegar, half a pint of walnut catsup, and a pint and a half of the best mushroom catsup. These proportions make an excellent sauce, either to mix with melted butter, and to serve with fish, or to add to different kinds of gravy; but they can be varied, or added to, at pleasure.

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