Piquant Sauce

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ½ pt. brown sauce
  • 1 onion or 2 shallots


Finely chop the onion or shallots, chop the mushrooms coarsely. Simmer the onion or shallots, the bay leaf and mace in the vinegar for 10 min. Add this mixture and the chopped mushrooms to the brown sauce and simmer till the mushrooms are soft. Add all the other ingredients. Do not strain the sauce but lift out bay leaf and mace.

Serve with pork, mutton or vegetables.