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Mrs Eaton's Pie Sauce

Sauces - Pouring
Historic

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.




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