Cumberland Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
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 wineglas...
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Cooking tools:
- Stewpan
- Stove
- Measuring cup
Ingredients
- cayenne pepper
- lemon
- brown sauce
- castor sugar
- cold water
- sultanas
- port wine
- red currant jelly
- marshall’s carmine
- claret
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