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Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

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For steaks, grilled chops or veal. A very fine nineteenth-century sauce. It may be used with a hot boiled ham, in which case the strips of ham are omitted and ¼ pint ( dl.) of Madeira or brown sherry added to the sauce, which makes it very slightly sweet.

A tongue sauce was made in exactly th