The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee



Mrs Beeton's Steak Sauce

Sauces - Table
Historic

Black pepper, allspice, salt, horseradish, pickled shallots all pounded in liquor of mushroom ketchup or walnut pickle.


Original Receipt from Mrs.B

A GOOD SAUCE FOR STEAKS.
516. INGREDIENTS: 1 oz. of whole black pepper,½ oz. of allspice, 1 oz. of salt,½ oz. grated horseradish,½ oz. of pickled shalots, 1 pint of mushroom ketchup or walnut pickle.
Mode: Pound all the ingredients finely in a mortar, and put them into the ketchup or walnut-liquor. Let them stand for a fortnight, when strain off the liquor and bottle for use. Either pour a little of the sauce over the steaks or mix it in the gravy.
Seasonable: This can be made at any time.
Note: In using a jar of pickled walnuts, there is frequently left a large quantity of liquor; this should be converted into a sauce like the above, and will be found a very useful relish.




Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats