Stiles/Akin
Sergeant Major
- Joined
- Apr 1, 2016
- Location
- Atlanta, Georgia
I saw this mentioned in an 1860 Newspaper add for sale with Worcestershire sauce.
http://www.theoldfoodie.com/2009/09/cumberland-sauce.html
Dr. Kitchiner in his famous Cook's Oracle of 1817 gives a currant sauce recipe that is a Cumberland-sauce prototype or variant:
Wine Sauce for Venison or Hare.
A quarter of a pint of claret or port wine, the same quantity of plain unflavoured mutton gravy, and a tablespoon of currant jelly; let it just boil up, and send it to table in a sauce boat."
Alexis Soyer gave a recipe (1846) for a port-wine based sauce for Boar's Head which contains what we think of as the required citrus note in the form of Seville orange rind (along with mustard) – but he gave it a German attribution.
http://www.theoldfoodie.com/2009/09/cumberland-sauce.html
Dr. Kitchiner in his famous Cook's Oracle of 1817 gives a currant sauce recipe that is a Cumberland-sauce prototype or variant:
Wine Sauce for Venison or Hare.
A quarter of a pint of claret or port wine, the same quantity of plain unflavoured mutton gravy, and a tablespoon of currant jelly; let it just boil up, and send it to table in a sauce boat."
Alexis Soyer gave a recipe (1846) for a port-wine based sauce for Boar's Head which contains what we think of as the required citrus note in the form of Seville orange rind (along with mustard) – but he gave it a German attribution.
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