By the early nineteenth century, more and more of the (male) movers and shakers of the Industrial Revolution spent more and more of their time in the
It is worthy of rediscovery, if you can source some
Prepare some poivrade sauce, No. 19; to this add a glass of port wine, half that quantity of
Cut up into very small square pieces an ounce of lean ham or bacon, the same quantities of carrot, celery, and onion, a bay-leaf and thyme, twenty peppercorns, and a bit of mace.
Fry these ingredients in a small stewpan, with a piece of butter the size of a walnut, until the whole becomes well browned; add a wineglass of vinegar and half that quantity of mushroom catsup, and a teaspoonful of anchovy; and when this has boiled down to half its original quantity, then add about half a pint of brown sauce, a few spoonfuls of good stock, and a wineglassful of sherry.
Let the sauce boil gently by the side of the fire, to throw up the grease, &c, which having been removed, strain through a sieve or strainer into a small stewpan for use.
Note. It frequently happens in small households that ready-made brown sauce is not to be had; in such cases, and in order to save time and expense, a little thickening can be easily made by using for that purpose equal proportions of butter and flour kneaded together, and stirred quickly over a slow fire for three minutes, and moistened with good stock, or any kind of broth.
Tomorrow’s Story ….
It was Queen Victoria's Birthday.
Speaking of food, English cuisine has received a lot of unfair criticism over the years, but the truth is that it can be a very pleasant surprise to the connoisseur of severely overcooked livestock organs served in lukewarm puddles of congealed grease.