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Simple Superlative Sauce Cooking Recipe

Below is the quick and easy cooking recipe for Superlative Sauce.

Claret or Port wine and mushroom ketchup, a pint of each; half a pint of walnut or other pickle broth. Pounded anchovies, 4 ounces; fresh lemon-peel, pared very thin, an ounce. Peeled and sliced eschalots, the same. Scraped horseradish, ditto. Allspice and black pepper, powdered, half an ounce each; cayenne, one drachm, or curry powder, 3 drachms; celery seed, bruised, one drachm. All avoirdupois w8. Put these into a wide-mouthed bottle, stop it close, shake it every day for a fortnight, and strain it (when some think it improved by the addition of a quarter of a pint of soy or thick browning), and you will have “a delicious double relish.” Dr. Kitchener says, this composition is one of the chefs d’œuvres of many experiments he has made, for the purpose of enabling good housewives to prepare their own sauces; it is equally agreeable with fish, game, poultry, or ragouts, &c.. And as a fair lady may make it herself, its relish will be not a little augmented, that all the ingredients are good and wholesome.

Obs. Under many circumstances, a cook may need to make their own sauce. Refer to several articles on how to create various gravies derive their flavor which will be a very great substitute. By mixing a large tablespoonful with a quarter of a pint of thickened melted butter, or broth, 5 minutes will finish a boat of very relishing sauce, nearly equal to drawn gravy, and as likely to put your lingual nerve the Superlative Sauces into good humor as anything I know.


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