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Easy
By Keith Floyd
Published 1985
Mix together and chill.
In the days of coaching inns British sauces were a thing to be reckoned with. There was a time when Cumberland and Somersetshire sauce, to name but two, were beautifully prepared regional garnishes to tickle the palate of the dusty traveller. Then suddenly they invented lorries and factories and our gastronomic heritage was unceremoniously dumped into bottles and