Poor-man's Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce made from onions, butter, vinegar, stock and mushroom catsup boiled together and reduced. The full recipe is presented here and I hope you enjoy this classic British version of: Poor-man's Sauce.
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This is a classic recipe for a Victorian version of Poor-man's 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. 61.—POOR-MAN'S SAUCE
Chop an onion fine, and fry it with a bit of butter or dripping, in a small stewpan; then add a wineglassful of vinegar, pepper, and salt, and a little stock or water; boil these together for five minutes. The addition of mushroom catsup or Harvey would be an improvement.
Modern Redaction
Ingredients:
1 onion, finely chopped
2 tbsp butter (or dripping)
150ml vinegar
salt and freshly-ground black pepper, to taste
60ml stock (or water)
2 tbsp mushroom catsup or Harvey's sauce
Method:
Melt the butter (or dripping) in a pan, add the onion and fry for about 5 minutes, or until translucent. Add the vinegar and stock then season to taste. Bring to a boil and cook together for 5 minutes. Just before serving stir in the mushroom catsup or Harvey's sauce.
