|
added Category:Citrus dishes using HotCat
|
||
Line 26: | Line 26: | ||
[[Category:Wild game dishes]] |
[[Category:Wild game dishes]] |
||
[[Category:Foods with alcoholic drinks]] |
[[Category:Foods with alcoholic drinks]] |
||
[[Category:Citrus dishes]] |
|||
Cumberland sauce is a fruit sauce, usually used on non-white meats, such as venison, ham, and lamb. Coming out of the long-standing medieval tradition of piquant spicy fruit sauces rendered sharply sour with verjuice or vinegar and served with meat, but created sometime in the 19th century,[1] the sauce appears in various editions of Mrs Beeton's Book of Household Management. The sauce was invented in Germany, according to Alexis Soyer's recipe in The Gastronomic Regenerator (1846) for a port-wine based sauce accompanying boar’s head, which Janet Clarkson notes "contains what we think of as the required citrus note in the form of Seville orange rind (along with mustard)."[2] It is a more complex version of a simple redcurrant sauce.
Although variations exist, common ingredients include red currantsorcowberries, portorclaret, dry mustard, pepper, orange, ginger, red currant jelly and vinegar.
This cuisine-related article is a stub. You can help Wikipedia by expanding it. |