Mrs Eaton's Pie Sauce
A gravy with herbs, anchovy, onion, mushroom and red wine "pour the sauce into the pie. This serves for mutton, lamb, veal, or beef pies" (Eaton 1822).
See the earlier: Caudle Pie
Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);
PIE SAUCE. Mix some gravy with an anchovy, a sprig of sweet herbs, an onion, and a little mushroom liquor. Boil and thicken it with butter rolled in flour, add a little red wine, and pour the sauce into the pie. This serves for mutton, lamb, veal, or beef pies, when such an addition is required.
MORE FROM Foods of England...|
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● 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 and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY