A Sauce for Cold Meat

Preparation info

  • Difficulty

    Easy

  • Makes about

    2 pints

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Ingredients

  • 3 lemons
  • oz (40 g) salt
  • 1 oz (25 g) allspice
  • 1 oz (25 g) mustard seed
  • 1 oz (25 g) white pepper
  • 1 oz (25 g) grated horseradish
  • ½ oz (15 g) each mace, cayenne pepper and cloves
  • 2 pints (1 litres) vinegar

Method

Slice the lemons, remove the pips and rub salt into the slices. Mix the allspice, mustard seed, pepper, horseradish, mace, cayenne and cloves. Put the lemon slices in layers in ajar and sprinkle the mixed spices between each layer. Pour over the vinegar at boiling point. Set aside for 24 hours, squeeze, strain and bottle.