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Queen Mary's Baste

Sauces - Pouring
Historic

A basting mixture for joints of Port, shallots, anchovy and pepper. Said by Hutchins 1967 to date from the reign of William and Mary.


Original Receipt in 'A New System Of Domestic Cookery' by 'A Lady' (Mrs. Maria Eliza Ketelby Rundell) (Rundell 1807);

QUEEN MARY'S SAUCE FOR A SHOULDER OF MUTTON.
Let a well-fed shoulder hang till tender. When three parts roasted, put a soup-plate under it, with three spoonsful of hot water, the same of port, a shalot, an anchovy chopped fine, and a little pepper; baste the meat with this and the gravy that drops from it. When the mutton is taken up, turn the inside upwards, score it various ways, pour the gravy over, and cover it with a quantity of fried crumbs of bread.




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