Epicurean Sauce
Origin: London, England
Source: Eliza Acton, 1845
Ingredients
- 1 wineglassful Indian soy
- 1/2 pint chili vinegar
- 1/2 pint walnut catsup
- 1.5 pint mushroom catsup
Instructions
- Combine the Indian soy, chili vinegar, walnut catsup, and mushroom catsup in a bottle.
- Shake them together well until mixed.
- Use the sauce mixed with melted butter to serve with fish, or add it to different kinds of gravy.
- The proportions can be varied or added to at pleasure.