Sauces for Meat, Poultry and Game

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

About

©1975 The Estate of Elizabeth Ayrton

In this section

Basic Brown Sauce

Espagnole Sauce

Sauce for Boar’s Head

Butter Sauce and Lemon Butter Sauce

Cambridge Sauce

Chaudfroid Sauce

Cranberry Sauce

Cumberland Sauce

Devilled Sauce (or Sauce of the Devil)

Dr Kitchiner’s Recipe for Gooseberry Sauce (1817)

Dutch or Hollandaise Sauce

(1) Horseradish Sauce

(2) Horseradish Sauce (to serve cold)

Port Wine Sauce

The Prince Regent’s Sauce

(1) Tomato Sauce

(2) Tomato Sauce

Part of

Sauces and Stuffings for English Dishes

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