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Sauce for Lobsters, Sfc

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 15 ingredients

  1. two hard-boiled eggs
  2. Mustard
  3. Water
  4. Catsup
  5. Walnut
  6. Soy
  7. Anchovy
  8. Rub
  9. Salt
  10. two glasses of port wine
  11. Fish sauce
  12. Vinegar
  13. Pickle
  14. a drachm of cayenne pepper
  15. Olive oil
Contains EggsFishMustardTree nutsSoySulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • 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

  1. Bruise the yolks of two hard-boiled eggs with a spoon, or pound them in a mortar, with a very little water, and the soft inner part and spawn of the fish ;
  2. rub them quite smooth with a tea-spoonful of made mustard, two table-spoonsful of olive oil, and five of vinegar ;
  3. season it with a little cayenne pepper, and salt.
  4. Some add to this, elder or tarragon vinegar, or the essence of anchovy.
  5. Fish Sauce, commonly called Quin’s Sauce.
  6. Take two glasses of port wine, two of walnut, pickle, four of mushroom catsup, six pounded anchovies, as many shalots sliced and pounded ;
  7. one table-spoonful of soy, and half a drachm of cayenne pepper;
  8. simmer the whole gently over a fire for ten minutes, strain it and when cold, bottle it up, taking care to keep it well corked and sealed.

Plating

Cookware for this recipe

  • Saucepan
  • Mortar and pestle
  • Chef's knife
  • Cutting board
  • Sieve