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Duck Sauce

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Ingredients 7 ingredients

  1. Vinegar
  2. Mustard
  3. Anchovy
  4. Two tablespoonfuls of gravy
  5. Chili
  6. Salt
  7. Two tablespoonfuls of port wine

Method

  1. (Sir Alexander Gordon Cumming’s) Two tablespoonfuls of port wine.
  2. A small pinch of salt.
  3. Two tablespoonfuls of gravy.
  4. A very little anchovy and Harvey A little mustard and Chili vinegar.
  5. sauce.
  6. Serve very hot.

Plating

Source not stated by archive.org
Credit

From The Ocklye cookery book (1909), printed page 60, digitised by the Internet Archive: https://archive.org/details/b28065311

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.