Juice pressed from unripe salted walnuts, with pounded shallots, soy, cayenne and garlic in vinegar and Port. A sauce for; "every description of Fish, Game, Wild Fowl, and Poultry." This is Mrs.B's receipt, but in the 19th Century this was a proprietary brand of George Cundall & Co of Regent St in Leamington.
Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)
LEAMINGTON SAUCE (an Excellent Sauce for Flavouring Gravies, Hashes, Soups, &c.).
459. INGREDIENTS: Walnuts. To each quart of walnut-juice allow 3 quarts of vinegar, 1 pint of Indian soy, 1 oz. of cayenne, 2 oz. of shalots, 3/4 oz. of garlic,1/2 pint of port wine.
Mode: Be very particular in choosing the walnuts as soon as they appear in the market; for they are more easily bruised before they become hard and shelled. Pound them in a mortar to a pulp, strew some salt over them, and let them remain thus for two or three days, occasionally stirring and moving them about. Press out the juice, and to each quart of walnut-liquor allow the above proportion of vinegar, soy, cayenne, shalots, garlic, and port wine. Pound each ingredient separately in a mortar, then mix them well together, and store away for use in small bottles. The corks should be well sealed.
Seasonable: This sauce should be made as soon as walnuts are obtainable, from the beginning to the middle of July.
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