Genoese Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce made from a blend of brown sauce, red wine, mushroom catsup and anchovy sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Genoese Sauce.
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This is a classic recipe for a Victorian version of Genoese Sauce that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction. The origin of this sauce is probably traditional Genoese tocco.
Original Recipe
No. 20.—GENOESE SAUCE
Is made by adding to a pint of brown sauce a glass of red wine, a tablespoonful of mushroom catsup, a teaspoonful of anchovy, a lump of sugar, a little nutmeg, and some chopped parsley; boil well together for five minutes, and then work in a pat of butter. Note.—This sauce is used for dressed fish.
Combine the brown sauce, recd wine, mushroom catsup and anchovy sauce in a pan. Stir in the sugar, nutmeg and parsley then bring to a boil. Continue cooking together for five minutes then work in the butter until melted.
Pour into a sauce boat and use as an accompaniment to fish dishes.
