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Sauce for Wildfowl

A sauce made with Leamington sauce, mushroom ketchup, lemon juice, lemon peel, pepper, nutmeg, parsley, port wine, shallot, mace, and cayenne, simmered and strained.

From an old cookbook · modernised transcription
By Isabella Beeton · From a historical cookbook (Project Gutenberg) · 12 ingredients
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Why it works: Sauce and ketchup match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,099 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Sauce for Wildfowl

Ingredients

Directions

  1. Put all ingredients into a stewpan.

  2. Set over fire and simmer for about 5 minutes.

  3. Strain and serve sauce in a tureen.

Nutrition, whole recipe (rough)

87Calories
4 gProtein
2 gFat
12 gCarbs

Counts 7 of 9 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Port Wine2 tbsp cooking wine (30ml)25
Tomato1 medium (123g)22
Mushroom1/2 cup sliced (35g)15
Nutmeg1 tsp ground (2.2g)12
Black Pepper1 tsp ground (2.3g)6
Cayenne1 tsp (1.8g)6
Parsley1 tbsp chopped fresh (3.8g)1
Saucenot in our table0
Macenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Isabella Beeton. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sauce + ketchuptop 1% of all pairs
    Smell alikestrong
    Cooked together1,099 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Nutmeg + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Port wine
Adds body and a rich, slightly sweet flavour to the sauce.
Shalot
Adds a mild, savoury aroma that infuses the liquid as it simmers.
Mushroom ketchup
Adds deep savoury, umami flavour to the sauce.
Lemon-juice
Adds acidity that brightens the sauce and balances the richer ingredients.

Swap the nutmeg

How well each one fits the dish's main ingredients (sauce, mushroom, ketchup, lemon, pepper, parsley, port wine):

  1. Marjoramfits better
  2. Thymefits better
  3. Tarragonfits better
  4. Nutmegthe original

Fit is the average pairing score against sauce, mushroom, ketchup, lemon, pepper, parsley, port wine. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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