SC - Re: HP type Sauce REC (was Lea & Perrins etc.)
Elysant1 at aol.com
Elysant1 at aol.com
Thu Nov 30 16:57:10 PST 2000
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I'm resending this as for some reason I don't see that it got to the list.
If any of you did receive it, I apologize for the duplicate post.
> In a message dated 11/29/00 9:51:35 PM Eastern Standard Time,
> mooncat at in-tch.com writes:
>
>
>
> >> > > > Just another dumb question....Lea and Perrins Houses of
>> Parlement????
>> > What is meant by this^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^?
>> > I know I'm missing something.
>> >
>> > 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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<HTML><FONT FACE=arial,helvetica><FONT SIZE=2>I'm resending this as for some reason I don't see that it got to the list. <BR>If any of you did receive it, I apologize for the duplicate post.</FONT><FONT COLOR="#000000" SIZE=3 FAMILY="SANSSERIF" FACE="Arial" LANG="0"></BLOCKQUOTE>
<BR>
<BR></FONT><FONT COLOR="#000000" SIZE=2 FAMILY="SANSSERIF" FACE="Arial" LANG="0">
<BR></FONT><FONT COLOR="#000000" SIZE=3 FAMILY="SANSSERIF" FACE="Arial" LANG="0">
<BR></FONT><FONT COLOR="#000000" SIZE=2 FAMILY="SANSSERIF" FACE="Arial" LANG="0"><BLOCKQUOTE TYPE=CITE style="BORDER-LEFT: #0000ff 2px solid; MARGIN-LEFT: 5px; MARGIN-RIGHT: 0px; PADDING-LEFT: 5px">In a message dated 11/29/00 9:51:35 PM Eastern Standard Time, <BR>mooncat at in-tch.com writes:
<BR>
<BR>
<BR>
<BR><BLOCKQUOTE TYPE=CITE style="BORDER-LEFT: #0000ff 2px solid; MARGIN-LEFT: 5px; MARGIN-RIGHT: 0px; PADDING-LEFT: 5px">> > > Just another dumb question....Lea and Perrins Houses of <BR>Parlement????
<BR>> What is meant by this^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^?
<BR>> I know I'm missing something.
<BR>>
<BR>> Olwen
<BR>> </BLOCKQUOTE>
<BR>
<BR>
<BR>I'm not sure, but I thought Lea and Perrins and Houses of Parliament were <BR>two different companies.... but I might be wrong there. HP Sauce comes in <BR>a narrow squared bottle and has a turquoise label on the front which has a <BR>small black and white photo of Big Ben and the Houses of Parliament on it - <BR>if people are looking for it, and generally has the letters "HP" boldly <BR>written under the picture.
<BR>
<BR>I was looking at the book "First Catch Your Peacock" by Bobby Freeman and <BR>she has this to say about such sauces as HP, and gives the following <BR>recipe. (No sources cited by her on this first paragraph though:-( )
<BR>
<BR>"<U>Suryn Cyffaith Poeth </U> [pronounced <I>Suh-rr-in Cuh-fah-eeth Poh-ee-th</I>]<U>
<BR>
<BR></U>A rough translation of this would be "hot sour pickle confection", and that <BR>is just what it is - one of the many recipes for this kind of sauce that <BR>has its roots in the very earliest condiment, the <I>liquamen</I> of the Romans, <BR>made from the salted putrefied remains of fish and their entrails, which <BR>took the place of salt in most of their dishes. The Romans had adopted it <BR>from the Greeks <I>(garum)</I> and used it throughout their western Empire. <BR>British MS cookery books contain similar recipes, together with a number of <BR>catsups or ketchups of various kinds. Eventually the preparation of these <BR>condiments was taken over by commercial firms and are with us today under <BR>their famous brand-names.
<BR>
<BR>This particular sauce is remarkably like HP sauce. The recipe undoubtedly <BR>found its way into <I>Croeso Cymreig </I>[A Welsh Cookbook] from and MS book in a <BR>Welsh <I>Plas</I> [a manor or stately/large home].
<BR>
<BR>6 lemons 1/4 oz mace
<BR>2 oz horseradish 1/4 oz nutmeg
<BR>1 lb salt 1/4 oz cayenne
<BR>6 cloves of garlic 2 oz mustard
<BR>1/4 oz cloves 2 quarts malt vinegar
<BR>
<BR>Cut the lemons into eighths and cover with salt, cut the horseradish very <BR>finely, then place with the rest of the ingredients in a big jar that has a <BR>lid. Place the jar in a boiler of water (with the water coming to within 2 <BR>inches of the rim of the jar). Bring to the boil and boil for 15 minutes. <BR>Stir the mixture every day for 6 weeks, and keep the lid on. At the end of <BR>6 weeks, strain into small bottles and cork tightly. This will keep for <BR>years, and a little will go far. Serve with veal or Salt Duck."
<BR>
<BR>Elysant
<BR>
<BR></BLOCKQUOTE>
<BR>
<BR></FONT></HTML>
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