Sauce Recipes A Seventeenth Century Mustard SauceA Boxing Day Sauce for Leftover TurkeyJane Grigson’s white devilAnchovy tomato sauceMrs. Ayrton’s tomato sauce for roast and grilled meats.Driving Shoe DressingMrs. Acton’s English white saucePumpkin creamGooseberry sauceRhubarb saucePreserved grape sauceBread sauceBarbecued chickenRoast beef and Yorkshire pudding.Jane Grigson’s mushroom and Madeira sauceMushroom ketchup.`Melted Butter:` a misnomer and once The Only Sauce. Anchovy essenceHam in cider with celery and raisin sauce.Ronald Johnson’s horseradish ice cream for roast beef and Yorkshire pudding. Alexandre Dumas’ supermignonette for oysters.An ancient English sauce of oystersLady Clark’s oyster sauce for steaks. A sauce for oysters from Little Town in New York City.Blueberry chutney. Rhubarb sauces for fish… and other things too. Elizabeth Craig’s gravy with beer for steak. Lamb chops ‘Portmanteau’Lettuce with cheese sauceBoulestin’s Worcestershire curry sauceFlorence Petty’s beef trifle with walnut gravy.Braised pork shoulder with rhubarb sauce.Peach Jam a Vintage Way, from our own Stephanie Dearmont. A good crab salad from the Fanny Hill Cook Book, or, ‘Marquise d’Salade with crafty ebbing undressing’ An eighteenth century dish of smothered duck ‘Ball’ curry, incorporating notions from Henrietta Hervey, Copeland Marks, the Indo-Dutch “fricadellee” and other sources but not involving testicles.The devil’s universal paste.Shikarree sauce.Roast Turkey with Stuffing and Gravy.Duck breast with a sort of Scottish barley sauce.A whisky sauce for haggisTheodora FitzGibbon’s ham in Guinness with apple sauceElizabeth Raper Grant’s eighteenth century “sauce for any meat broiled on spits” or otherwise roastedRum and Madeira ketchupAn eighteenth century ketchup for ship captains from the iconic Hannah Glasse.A better tomato ketchup, from Oxford, MississippiStrawberry ketchupCucumber ketchupRichard Bradley’s red bean ketchup, which is really not ketchup but is really goodLemon ketchup, “or pickle.”Dry cured spiced beef based on a recipe from Jane Grigson via Elizabeth David.Richard Bradley’s instructions “To boil Fresh Salmon.”Pork chops with piccalilliHelen Simpson’s mayonnaise from the London Ritz.Michael Smith’s tomato curry and orange butter.Imperial swine.Devilled shrimp sauce.Irish curry sauce adapted from All in the CookingRoast beef and Yorkshire pudding.