Italian Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce made from herbs and mushrooms in a thickened blend of sherry, mushroom catsup, stock and anchovy sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Italian Sauce.
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This is a classic recipe for a Victorian version of Italian 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.
Original Recipe
No. 23.—ITALIAN SAUCE.
Place in a small stewpan a dessert-spoonful of very finely chopped shalots, an equal quantity of salad-oil, a bay-leaf and thyme; and stir this over the fire in order to fry the shalot without allowing it to acquire any colour whatever, as, in that case, the shalot would become bitter and spoil the sauce. When the shalot is fried in a satisfactory manner, add thereto a good tablespoonful of chopped mushrooms, a glass of sherry, a glass of mushroom catsup, a teaspoonful of anchovy, half a pint of stock, and an ounce of thickening, No. 9; stir over the fire until the sauce boils, and then allow it to throw up by the side for ten minutes; skim it, and pour it into a stewpan for use.
Combine the shallots, olive oil, bayleaf and thyme in a pan. Fry gently for about 5 minutes, or until the shallot is softened but not coloured. Stir in the mushrooms at this point, along with the sherry, mushroom catsup, anchovy sauce, stock and thickening.
Return to the heat and continue cooking, stirring all the while, until the sauce boils. Reduce to a low simmer and continue cooking for 10 minutes, or until all the fat rises to the surface. Skim free of the fat then pour into a bowl and store until needed.
