Piquant Welsh Sauce
Suryn Cyffaith Poeth
Unusual recipe for a Welsh sauce which should be served with veal.
450g (1lb) Salt
1.1lt (2 pint) Malt Vinegar
6 Lemons
50g (2oz) Horseradish
50g (2oz) Mustard
6 Garlic Cloves
¼ oz. Cloves
¼ oz. Mace
¼ oz. Nutmeg
¼ oz. Cayenne
Cut the lemons into eighths and cover with salt
Place into a large jar.
Grate the horseradish, add the remaining ingredients to the jar.
Place the jar in a saucepan of water (with the water coming to within two inches of the rim of the jar).
Bring to the boil and boil for 15 minutes.
Allow to cool, cover with the lid of the jar.
Stir the mixture daily for six weeks, keeping the lid on.
After six weeks strain into smaller bottles and cork tightly.
Has a long shelf life, a little will go far.
Serve with veal.
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