Christopher North's Sauce for Meat or Game is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic sauce of a mix of Harvey's sauce, mushroom ketchup and lemon juice in a port wine base. The full recipe is presented here and I hope you enjoy this classic British version of: Christopher North's Sauce for Meat or Game.
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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
CHRISTOPHER NORTH'S SAUCE FOR MEAT OR GAME.
394. INGREDIENTS.—1 glass of port wine, 2 tablespoonfuls of Harvey's sauce, 1 dessertspoonful of mushroom ketchup, ditto of pounded white sugar, 1 tablespoonful of lemon-juice, 1/4 teaspoonful of cayenne pepper, ditto of salt.
Mode.—Mix all the ingredients thoroughly together, and heat the sauce gradually, by placing the vessel in which it is made in a saucepan of boiling water. Do not allow it to boil, and serve directly it is ready. This sauce, if bottled immediately, will keep good for a fortnight, and will be found excellent.
Combine all the ingredients in a heat-proof bowl and stir thoroughly to mix. Set the bowl in a pan of boiling water, to make a bain-marie, then allow the ingredients to heat through (but do not boil).
Serve immediately to accompany meat or game dishes. Alternately, the sauce can be bottled and will keep in the refrigerator for up to 3 weeks.
