Cumberland Sauce


Put into a stewpan two and a half gills of good brown sauce, a pinch of castor sugar, a dust of cayenne pepper, the juice of half a lemon, one large tablespoonful of red currant jelly, one wineglass of port wine, one wineglass of claret and a saltspoonful of Marshall’s carmine; boil together for about ten minutes, keeping it well skimmed while boiling, then tammy, and mix with half a pound of sultanas that have been picked from the stalks, and then blanched; boil together, then serve.

To Blanch the Sultanas

Put them into sufficient cold water to cover them, bring to the boil, strain off, rinse, then use.