Nun's sauce
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This recipe needs advance preparation!
| Nun's sauce | |
|---|---|
 |
| Servings: | Makes one jar |
| Ready in: | 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | None |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 20th October 2012 |
The very old form of relish for beef was made by nuns in a Yorkshire convent in 1870. Most of the large farms in the north made their own relish to eat with beef
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- ¾ oz of cayenne pepper
- 2 tablespoons of soy
- 3 cloves of garlic
- A tablespoons of anchovies (these came in barrels and the scraping of the barrel was used)
- A few cloves
- 3 or 4 shallots
- 1 large teaspoon of sugar
- A quart of vinegar
Method
- Pound all dry things with the dry sugar
- Chop and add the onions, etc.
- Put into a leadless glazed demijohn with the vinegar, and cork lightly.
- This jar was then left at the foot of the stairs for a month, and everyone passing up and down to chapel (twice a day) had to give it a shake.
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