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Tapp Sauce Gravy

Tapp Sauce Gravy is a traditional Anglo-Indian recipe from the 1860s for a classic 'instant' gravy made with stock thickened with cornflour (cornstarch) and flavoured with Tapp's sauce. The full recipe is presented here and I hope you enjoy this classic Anglo-Indian version of: Tapp Sauce Gravy.

prep time

15 minutes

cook time

30 minutes

Total Time:

45 minutes

Additional Time:

(+cooling)

Serves:

4—6

Rating: 4.5 star rating

Tags : Sauce RecipesFusion RecipesBritish Recipes

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This is a traditional Anglo-Indian recipe redacted from the volume THE INDIAN COOKERY BOOK: A Practical Handbook to The Kitchen in India (author unknown), published by: WYMAN & CO., HARE STREET CALCUTTA circa 1869.
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Original Recipe


301.—Tapp Sauce Gravy for Made Dishes


Thicken a good seasoned stock with arrowroot or corn-flour; add to every cup of the thickened
stock a tbspful of tapp sauce. Pour it while hot over chicken, veal, beef, or prawn cutlets, or
other made dishes.

Modern Redaction



This is an Anglo-Indian gravy to be served with boiled or roast meats or similar dishes. It has more than a little Tapp's sauce incprpoated, so is nicely piquant.

This is the closest you would get in the 19th century to 'instant' gravy.

Ingredients:


1l good quality meat or vegetable stock
1 tbsp cornflour blended to a slurry with 2 tbsp water
4 tbsp Tapp's sauce

Method:

Add the vegetable stock to a pan and bring to a simmer. Whisk in the cornflour slurry and continue cooking until thickened to your liking.

Take off the heat and stir in the Tapp's sauce. Pour into a gravy boat and serve.

Find more Victorian Recipes Here and more Curry Recipes Here. For the original version of The Indian Cookery book see my The Indian Cookery Book main page.