Reading Sauce is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic sauce made from a blend of walnut pickle with shallots, soy sauce, spices, bayleaves and anchovies reduced by boiling and then strained before use. The full recipe is presented here and I hope you enjoy this classic British version of: Reading Sauce.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
READING SAUCE.
502. INGREDIENTS.—2-1/2 pints of walnut pickle, 1-1/2 oz. of shalots, 1 quart of spring water, 3/4 pint of Indian soy, 1/2 oz. of bruised ginger, 1/2 oz. of long pepper, 1 oz. of mustard-seed, 1 anchovy, 1/2 oz. of cayenne, 1/4 oz. of dried sweet bay-leaves.
Mode.—Bruise the shalots in a mortar, and put them in a stone jar with the walnut-liquor; place it before the fire, and let it boil until reduced to 2 pints. Then, into another jar, put all the ingredients except the bay-leaves, taking care that they are well bruised, so that the flavour may be thoroughly extracted; put this also before the fire, and let it boil for 1 hour, or rather more. When the contents of both jars are sufficiently cooked, mix them together, stirring them well as you mix them, and submit them to a slow boiling for 1/2 hour; cover closely, and let them stand 24 hours in a cool place; then open the jar and add the bay-leaves; let it stand a week longer closed down, when strain through a flannel bag, and it will be ready for use. The above quantities will make 1/2 gallon.
Combine the walnut juice and shallots in a pan. Bring to a gentle simmer and cook until the liquid has reduced to 1.2l. In a separate pan, combine all the other ingredients (except the bayleaves). Bring gently to a boil and cook for 60 minutes. After this time, combine the contents of both jars, stirring thoroughly as you combine.
Bring the mixture to a boil and cook for 30 minutes. Cover with a tight-fitting lid, take off the heat and set aside to stand for 24 hours. At this point add the bayleaves then pour into a bowl, cover with clingfilm and store in the refrigerator for 1 week.
At this point, strain the mixture through a sieve lined with muslin or cheesecloth. The sauce is now ready for use, or it can be stored in the refrigerator.
