Christopher North’s Own Sauce for Many Meats from Modern Cookery for Private Families by Eliza Acton
Throw into a small basin a heaped saltspoonful of good cayenne pepper, in very fine powder and half the quantity of salt; add a small dessertspoonful of well-refined, pounded, and sifted sugar; mix...
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Ingredients
- Port wine, 3 tablespoonsful, or small wineglassful. (Little eschalot, or garlic-vinegar at pleasure.)
- Harvey’s sauce, 2 tablespoonsful
- strained lemon juice, 1 tablespoonful
- best mushroom catsup (or cavice), 1 teaspoonful
- Good cayenne pepper in fine powder, 1 heaped saltspoonful: salt, half as much
- pounded sugar, 1 small dessertspoonful
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