Harvey's Sauce is a traditional British recipe, originating in the Victorian age for a classic anchovy and vinegar sauce flavoured with mushroom catsup. garlic and cayenne pepper. The full recipe is presented here and I hope you enjoy this classic British version of: Harvey's Sauce.
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This is a traditional British recipe redacted from the 1851 volume Directions for Cookery. The original recipe is given below, followed by a modern redaction. Harvey's sauce is also frequently used referred to by Mrs Beeton in her book, but the recipe is never actually explicitly given there and, as it is no longer commercially produced I am proud to present the authentic recipe here.
Original Recipe
Dissolve six anchovies in a pint of strong vinegar and then add to them three table-spoonfuls of India soy, and three table-spoonfuls of mushroom catchup, two heads of garlic bruised small, and a quarter of an ounce of cayenne.
Add sufficient cochineal powder to colour the mixture red.
Let all these ingredients infuse in the vinegar for a fortnight, shaking it every day, and then strain and bottle it for use. Let the bottles be small, and cover the corks with leather.
Modern Redaction
Ingredients:
600ml strong vinegar
6 anchovies
2 heads garlic (all the cloves in a garlic bulb)
3 tbsp soy sauce
3 tbsp Mushroom ketchup
1 1/2 tsp cayenne pepper
red food colouring
Method:
Dissolve (ie pound or stir to a paste) the anchovies in the vinegar then stir in the soy sauce, mushroom ketchup and cayenne pepper. Divide the garlic cloves, peel and then bruise them before adding to the vinegar mix. Add a few drops of colouring then place in a large, sterilized, jar. Allow to infuse in the vinegar for 2 weeks, shaking each day.
At the end of this time strain the liquid and pour into sterilized bottles with air-tight caps.
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