Chapter IV · Cold Sauces and Compound Butters · No. 134
134—Cumberland Sauce
Dissolve four tablespoonfuls of red-currant jelly, to which are added one-fifth pint of port wine, one teaspoonful of finely-chopped shallots, scalded for a few seconds and pressed, one teaspoonful of small pieces of orange rind and as much lemon rind (cut finely, Julienne-fashion, scalded for two minutes, well-drained, and cooled), the juice of an orange and that of half a lemon, one teaspoonful of mustard, a little cayenne pepper, and as much powdered ginger. Mix the whole well.
Serve this sauce with cold venison.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 134, p. 52. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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