SC - English bottled sauces

[Rosalyn MacGregor]

Thanks so much.  I must find this book.  I'm thinkin if I get started now I 
could have some of this sauce ready for Easter.  (for me "getting started 
now usually means think about it for a week, plan for it for several days, a 
few days at least for getting ingredients....)  Yes.  Easter.  sigh

Olwen

>I'm not sure, but I thought Lea and Perrins and Houses of Parliament were 
>two
>different companies....  but I might be wrong there.  HP Sauce comes in a
>narrow squared bottle and has a turquoise label on the front which has a
>small black and white photo of Big Ben and the Houses of Parliament on it -
>if people are looking for it, and generally has the letters "HP" boldly
>written under the picture.
>
>I was looking at the book "First Catch Your Peacock" by Bobby Freeman and 
>she
>has this to say about such sauces as HP, and gives the following recipe.  
>(No
>sources cited by her on this first paragraph though:-( )
>
>"Suryn Cyffaith Poeth   [pronounced Suh-rr-in Cuh-fah-eeth Poh-ee-th]
>
>A rough translation of this would be "hot sour pickle confection", and that
>is just what it is - one of the many recipes for this kind of sauce that 
>has
>its roots in the very earliest condiment, the liquamen of the Romans, made
>from the salted putrefied remains of fish and their entrails, which took 
>the
>place of salt in most of their dishes.  The Romans had adopted it from the
>Greeks (garum) and used it throughout their western Empire.  British MS
>cookery books contain similar recipes, together with a number of catsups or
>ketchups of various kinds.  Eventually the preparation of these condiments
>was taken over by commercial firms and are with us today under their famous
>brand-names.
>
>This particular sauce is remarkably like HP sauce.  The recipe undoubtedly
>found its way into Croeso Cymreig [A Welsh Cookbook] from and MS book in a
>Welsh Plas [a manor or stately/large home].
>
>6 lemons                             1/4 oz mace
>2 oz horseradish                   1/4 oz nutmeg
>1 lb salt                               1/4 oz cayenne
>6 cloves of garlic                   2 oz mustard
>1/4 oz cloves                        2 quarts malt vinegar
>
>Cut the lemons into eighths and cover with salt, cut the horseradish very
>finely, then place with the rest of the ingredients in a big jar that has a
>lid.  Place the jar in a boiler of water (with the water coming to within 2
>inches of the rim of the jar).  Bring to the boil and boil for 15 minutes.
>Stir the mixture every day for 6 weeks, and keep the lid on.  At the end of 
>6
>weeks, strain into small bottles and cork tightly.  This will keep for 
>years,
>and a little will go far.  Serve with veal or Salt Duck."
>
>Elysant
>
>

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