Neapolitan Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce of horseradish, shallots, spices and herbs in a port wine and ham base with Harvey's sauce, redcurrant jelly and stock that's finished with glaze and served. The full recipe is presented here and I hope you enjoy this classic British version of: Neapolitan Sauce.
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This is a classic recipe for a Victorian version of Neapolitan 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.
Today we think of Neapolitan sauce as the classic tomato-based sauce used for topping pizzas so I'm not really sure where this herby port wine, redcurrant and stock sauce comes from. I'm assuming it's intended to go with the Victorians' favourite meat, mutton.
Original Recipe
No. 59.—NEAPOLITAN SAUCE.
Put the following ingredients into a small stewpan, viz.,—a grated stick of horse-radish, four shalots, a bay-leaf and thyme, three cloves, a bit of mace, twenty peppercorns, one ounce of lean ham shaved thin, a glass of port wine, ditto of Harvey, four ounces of red-currant jelly, a little stock, and half a pint of brown sauce; boil these together for a quarter of an hour, add a bit of glaze, strain into a small stew-pan, and serve the sauce according to directions.
Combine the horseradish, shallots, bayleaf, thyme, cloves, mace, black peppercorns, ham, port wine, Harvey's sauce, redcurrant jelly, stock and brown sauce in a pan. Heat gently until the redcurrant jelly dissolves then bring to a boil and continue cooking for 15 minutes.
Stir in the glaze until dissolved then strain into a small pan or sauce boat and serve.
