Brown Apple Sauce is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic sauce of apples cooked with cayenne pepper in brown gravy that's served as a sauce for goose, pork or turkey. The full recipe is presented here and I hope you enjoy this classic British version of: Brown Apple Sauce.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
364. INGREDIENTS.—6 good-sized apples, 1/2 pint of brown gravy, cayenne to taste.
Mode. Put the gravy in a stewpan, and add the apples, after having pared, cored, and quartered them. Let them simmer gently till tender; beat them to a pulp, and season with cayenne. This sauce is preferred by many to the preceding.
Time.—According to the apples, about 3/4 hour. Average cost, 6d.
Modern Redaction
Ingredients:
6 large Bramley (or other cooking) apples
300ml brown gravy
cayenne pepper, to taste
Method:
Pare, core and quarter the apples then place in a pan along with the brown gravy. Bring to a gentle simmer and continue cooking until tender. Take off the heat and beat to a pulp then season with the cayenne pepper.
Serve warm to accompany goose, pork, turkey, wild boar etc.
