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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 in 'The Book of Household Management' edited by Isabella Beeton, 1861 (See 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.





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