Sauce Recipes
- A Seventeenth Century Mustard Sauce
- A Boxing Day Sauce for Leftover Turkey
- Jane Grigson’s white devil
- Anchovy tomato sauce
- Mrs. Ayrton’s tomato sauce for roast and grilled meats.
- Driving Shoe Dressing
- Mrs. Acton’s English white sauce
- Pumpkin cream
- Gooseberry sauce
- Rhubarb sauce
- Preserved grape sauce
- Bread sauce
- Barbecued chicken
- Roast beef and Yorkshire pudding.
- Jane Grigson’s mushroom and Madeira sauce
- Mushroom ketchup.
- `Melted Butter:` a misnomer and once The Only Sauce.
- Anchovy essence
- Ham 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 oysters
- Lady 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 sauce
- Boulestin’s Worcestershire curry sauce
- Florence 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 haggis
- Theodora FitzGibbon’s ham in Guinness with apple sauce
- Elizabeth Raper Grant’s eighteenth century “sauce for any meat broiled on spits” or otherwise roasted
- Rum and Madeira ketchup
- An eighteenth century ketchup for ship captains from the iconic Hannah Glasse.
- A better tomato ketchup, from Oxford, Mississippi
- Strawberry ketchup
- Cucumber ketchup
- Richard Bradley’s red bean ketchup, which is really not ketchup but is really good
- Lemon 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 piccalilli
- Helen 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 Cooking
- Roast beef and Yorkshire pudding.
- Roast pork chops with rhubarb sauce and sage butter.
- ‘Smoked’ ketchup
- Lamb stuffed with oysters
- A good early modern sauce for fish from Mary Cannon’s Commonplace Book , edited with commentary by Marjorie Quarton.
- A characteristic British potted cheese that Eugene Walter calls ‘cheese spread’ and claims for the American south.
- Eugene Walter’s ‘goober toast.’
- Robin McDouall’s bread sauce from Clubland Cooking
- Mrs. J. L. Lane’s orange sauce for game
- Orange ketchup
- Watercress and orange salad
- An exceptional mustard based on a formula from Robert Roberts.
- Classic English Curried Shrimp from Locke-Ober
- Mrs. Johnstone’s Anchovy Sauce, including a nod to Mrs. Grigson and her hopes for the revival of melted butter.
- Tyneham Salad Dressing
- Horseradish ice cream for cold salmon