Bay Sauce
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
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A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- one quart salt
- one handful horseradish
- two teaspoonfuls allspice
- one tablespoonful black ground pepper
- a tablespoonful of ground ginger
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Get young walnut leaves while tender.
- Make a mixture of the following ingredients: one quart salt, one handful horseradish, one-half dozen onions chopped up, two teaspoonfuls allspice, one tablespoonful black ground pepper.
- Put in a layer of the leaves, and then one of the mixture, so on till the jar is nearly filled;
- cover with good cold vinegar.
- Put it in the sun for a fortnight, then bottle.
- It will not be good for use until it is six months old.
- This is an excellent sauce for fish.
- It will improve it to add a tablespoonful of ground ginger.--Mrs.
- E.
- C.
- G.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board