Name: Reform Sauce
Yield: Makes about 16 fl oz/2 cups/500 ml sauce
Cuisine: United Kingdom
Ingredients: 4 medium mushrooms; white of 1 hard-boiled/cooked egg; 1½ tbsp redcurrant jelly; 1 tbsp chili vinegar; 4 fl oz/½ cup/125 ml beef stock; ½ clove garlic, crushed; 2 oz/¼ cup/60 g uncooked ham, diced; salt and pepper; 2 medium canned tomatoes, drained and chopped; 1 large bouquet garni; 2 tbsp butter; 2 onions, thinly sliced; 1 gherkin pickle; 2 sweet dill pickles; 2 tbsp tarragon vinegar; ½ slice cooked lean ham or tongue; small blade mace

Preparation info

Makes about
16 fl oz
/

Difficulty
Easy

Appears in

Great Cooks and Their Recipes

By Anne Willan

Published 1977

About

This sauce appeals to the British love for sharp flavors like pickles and vinegars, softened with a touch of sweetening. Chili vinegar can be made by soaking 2-3 dried hot red peppers in a bottle of malt vinegar for at least a week.

A tamis is a fine meshed strainer.

Cut up two middling-sized onions into thin slices and put them into a stewpan and two sprigs of parsley, two of thyme, two bayleaves, two ounces of lean uncooked ham, half a clove of garlic, half a blade