Mrs Beetons Jams and Preserves Revisited
Quin’s Sauce
(An Excellent Fish Sauce)
600ml (1 pint) Mushroom Ketchup
285ml (½ pint) Walnut Pickle
285ml (½ pint) Port Wine
150ml (¼ pint) Soy
12 Anchovies
12 Shallots
½ tsp Cayenne
Put all the ingredients into a saucepan, having previously chopped the shallots and anchovies very small.
Simmer for 15 minutes, strain and, when cold, bottle off into sterilised bottles, for use.
The bottles should be well sealed to exclude the air.
Time: 15 minutes.
Seasonable at any Time:
QUIN’S SAUCE
(an excellent Fish Sauce)
500. INGREDIENTS - 1/2 pint of walnut pickle, 1/2 pint of port wine, 1 pint of mushroom ketchup, 1 dozen anchovies, 1 dozen shalots, 1/4 pint of soy, 1/2 teaspoonful of cayenne.
Mode - Put all the ingredients into a saucepan, having previously chopped the shalots and anchovies very small; simmer for 15 minutes, strain, and, when cold, bottle off for use: the corks should be well sealed to exclude the air.
Time - 1/4 hour.
Seasonable at any time.
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