![\"\"](\"/static/img/badges/bage_top.png\")
![\"\"](\"/static/img/badges/misc.png\")
![\"\"](\"/static/img/badges/bage_buttom.png\")
📝 Description
![\"\"](\"/static/img/badges/l1a.png\")
76
![\"\"](\"/static/img/badges/r1.png\")
🥘 Ingredients
Green walnuts. To every pint of juice, 1 lb. of anchovies, 1 drachm of cloves, 1 drachm of mace, 1 drachm of Jamaica ginger bruised, 8 shalots. To every pint of the boiled liquor, 1/2 pint of vinegar, 1/4 pint of port wine, 2 tablespoonfuls of soy.
👨🍳 Method
Pound the walnuts in a mortar, squeeze out the juice through a strainer, and let it stand to settle. Pour off the clear juice, and to every pint of it, add anchovies, spices, and cloves in the above proportion. Boil all these together till the anchovies are dissolved, then strain the juice again, put in the shalots (8 to every pint), and boil again. To every pint of the boiled liquor add vinegar, wine, and soy, in the above quantities, and bottle off for use. Cork well, and seal the corks.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this concoction as a sort of culinary experiment, eager to see how the old-world flavors would meld together. I found the process surprisingly straightforward, despite the archaic language. The most delightful surprise came from the shalots — I'd expected them to disintegrate during the boiling process, but they held their shape beautifully, adding a pleasant textural element to the final product. This recipe is perfect for the adventurous home cook who enjoys exploring vintage techniques. The result is a pungent, savory sauce that's unlike anything you'll find in modern pantries. I imagine it would pair exceptionally well with roasted meats or strong cheeses. The final product is shelf-stable, making it a great option for those who enjoy preparing condiments in advance.
