Brown Apple Sauce is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic savoury sauce of Bramley apples cooked in rich brown stock that's flavoured with black pepper and cayenne pepper and which is typically served with game meats. 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 classic recipe for a Victorian version of Brown Apple Sauce that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
Pare and core a pound of choice apples, and stew them in a teacupful of rich brown gravy until they have become a thick and smooth marmalade; season with black pepper and cayenne, and serve hot
Modern Redaction
Ingredients:
450g Bramley apples, peeled and cored
200ml rich brown stock
cayenne pepper and freshly-ground black pepper, to taste
Method:
Core and roughly slice the apples then combine in a small pan with the brown stock. Bring to a simmer, cover and cook gently for about 70 minutes, or until the apples have broken down and the mixture has thickened to a smooth marmalade.
Season to taste with black pepper and cayenne pepper, turn into a sauce boat and serve hot.
