DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, ca. 1850-1870

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Page 17

17 Sauce for Roast Mutton.
Take two or three large Onions sliced thin, four or five large spoonfuls of water, two of Vinegar, two of red Wine, one Anchovy washed & minced, a little Pepper & salt. Stew a little in a Sauce pan, & put in the dish, under the meat.
Quin's Catsup.
Pound fine in a Marble Mortar a quarter of a pound of unwashed anchovies with four cloves of garlic, & a spoonful of Cayenne Pepper. Then mix them well with half a Pint of Walnut, & half a pint of mushroom Catsup. Strain, & put into a bottle with four cloves of garlic.
Carracci
Take four cloves of garlic divided into eight parts, a quarter ounce of Cayenne Pepper, two spoonfuls of Mushroom liquor, one spoonful of Walnut liquor, & a pint of White Wine Vinegar coloured with Cochineal. Let it stand 48 hours, pour it clear from the dregs, & bottle it close. N.B. You may add about the same quantity of vinegar to the dregs, in a bottle, & cork it very close up.

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17 Sauce for Roast Mutton. Take two or three large Onions sliced thin, four or five large spoonfuls of water, two of Vinegar, two of red Wine, one Anchovy washed & minced, a little Pepper & salt. Stew a little in a Sauce pan, & put in the dish, under the meat. Quin's Catsup. Pound fine in a Marble Mortar a quarter of a pound of unwashed anchovies with four cloves of garlic, & a spoonful of Cayenne Pepper. Then mix them well with half a Pint of Walnut, & half a pint of mushroom Catsup. Strain, & put into a bottle with four cloves of garlic. Carracci Take four cloves of garlic divided into eight parts, a quarter ounce of Cayenne Pepper, two spoonfuls of Mushroom liquor, one spoonful of Walnut liquor, & a pint of White Wine Vinegar coloured with Cochineal. Let it stand 48 hours, pour it clear from the dregs, & bottle it close. N.B. You may add about the same quantity of vinegar to the dregs, in a bottle, & cork it very close up.