Bengal chetney sauce
Eliza Acton's Bengal receipt for chetney sauce: stoned raisins and a hard acid fruit pounded with brown sugar, ginger, salt, cayenne and garlic, then thinned with vinegar to the consistence of thick cream.
Apple sauce for goose and pork
Apple sauce for geese · Apple sauce for pork · Beeton apple sauce · Plain apple sauce
Apple sauce for goose and pork is a plain English accompaniment: cooked apples pulped with water, then sweetened with sugar and finished with a little butter.
What the sauce is
Apple sauce is a soft, sweetened purée of cooked apples, served beside roast meat. In Mrs Beeton's dictionary the entry is headed Apple sauce, for geese, pork and other meats, and it is a plain sauce: the apples are simmered, pulped and sweetened, with a little butter for richness.
The entry does not present it as a chutney or a preserve. Its ingredient list has no vinegar and no spice.
The method and what each step does
The apples are pared, cored and quartered and placed in cold water. The entry says this keeps them white, so the cut fruit does not darken before it is cooked.
They are simmered in a saucepan with enough water to moisten them until they are soft enough to pulp. The entry gives no measure for the water beyond enough to moisten the apples.
The apples are beaten up, and then sugar to taste and a small piece of butter are added. The sugar is sifted and added to taste after beating, and the butter is a small piece.
Serving with goose and pork
The entry names geese and pork as the meats it accompanies. It gives the quantity as enough for a goose or a couple of ducks, which sets the scale of the sauce.
The same edition gives a gooseberry sauce for green geese. Gooseberries are a separate fruit with their own record on this site.
Time and cost as given
The entry gives about three quarters of an hour and an average cost of 4d. Those figures belong to the original household book and to its prices, and are recorded as given.
What the sources do not give
The text read does not give a savoury rhubarb sauce. Rhubarb appears there only in sweet dishes such as tart, pudding and jam. Rhubarb and gooseberry savoury sauces therefore need their own sources.
The entry gives no keeping time, no storage method and no safety control. The sauce is a cooked fresh accompaniment, and this record does not extend it to bottling or long keeping.
History
An English household cookery book gives this apple sauce as an accompaniment to goose and pork. The sauce is plain: apples, sugar and butter, with no vinegar in the ingredient list.
Ingredients
Scaling: source batch only
ApplesPared, cored and quartered
6 good-sized apples
SugarSifted
to taste
Butter
Amount not stated
a piece about the size of a walnutWater
Amount not stated
enough to moisten the applesMethod
- Pare, core and quarter the apples, and put them in cold water to keep them white.
- Simmer the apples in a saucepan with enough water to moisten them, until they are soft enough to pulp.
- Beat the apples up to a pulp.
- Add sugar to taste and a small piece of butter, and beat again until mixed.
Places
England
Documented preparation · Country evidenceCountry-level association from an English household cookery book. No dated origin of the sauce itself.
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Sources
Project GutenbergHistory · Method
Mrs. Beeton's Dictionary of Every-Day Cookery (Project Gutenberg edition), entry APPLE SAUCE, for Geese, Pork, &c.Ingredients: 6 good-sized apples, sifted sugar to taste, a piece of butter the size of a walnut, and water.
Method: pare, core and quarter the apples, keep them in cold water to keep them white, simmer with enough water to moisten until soft enough to pulp, beat up with sugar and butter.
The quantity is sufficient for a goose or a couple of ducks; about three quarters of an hour; average cost 4d.
The goose entry for green geese recommends gooseberry sauce as an accompaniment.
The text read has no savoury rhubarb sauce entry.
Cited in: What the sauce is; The method and what each step does; Serving with goose and pork; Time and cost as given; What the sources do not give