Superlative Sauce Recipe

Who praises, in this _sauce enamor'd_ age,

Calm, healthful temperance, like an Indian sage?

WARTON.



Claret or Port wine and mushroom ketchup, a pint of each; half a pint of

walnut or other pickle liquor; pounded anchovies, four ounces; fresh

lemon-peel, pared very thin, an ounce; peeled and sliced eschalots, the

same; scraped horseradish, ditto; allspice and black pepper, powdered,

half an ounce each; cayenne, one drachm, or curry powder, three drachms;

celery seed, bruised, one drachm; all avoirdupois weight. Put these into

a wide-mouthed bottle, stop it close, shake it every day for a

fortnight, and strain it (when some think it improved by the addition of

a quarter of a pint of soy or thick browning), and you will have "a

delicious double relish." Dr. Kitchener says, this composition is one of

the chefs d'oeuvres of many experiments he has made, for the purpose

of enabling good housewives to prepare their own sauces; it is equally

agreeable with fish, game, poultry, or ragouts, &c.; and as a fair lady

may make it herself, its relish will be not a little augmented, that all

the ingredients are good and wholesome.



_Obs._ Under an infinity of circumstances, a cook may be in want of the

substances necessary to make sauce; the above composition of the several

articles from which the various gravies derive their flavor, will be

found a very admirable extemporaneous substitute. By mixing a large

tablespoonful with a quarter of a pint of thickened melted butter, or

broth, five minutes will finish a boat of very relishing sauce, nearly

equal to drawn gravy, and as likely to put your lingual nerves into good

humor as anything I know.

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