Our sauces are often made with too much flour and end up being rather cloying, plenty of butter and patience and only a little flour are what is required. Using recipes that cut corners, or the purchase of preparatory versions, mean we end up forgetting what many of these foods are supposed to taste like. Jane complains about this throughout the book (and yet still includes them herself; see #411 Calf’s Brains with Curry and Grape Sauce). The British butter sauce (aka #272 Good Melted Butter) is a case in point. My only experience of this sauce was the boil in the bag cod steaks in butter sauce I ate as a child with potatoes and tinned peas, it wasn’t until I made Jane’s version that I realised just how good it could be!
All the other classics are here too: mint, bread, Cumberland, apple and all score well, with #306 Mint Sauce being the only sauce to score full marks.
One revelation was tasting home-made #93 Mayonnaise, until I made it for the blog I had never tried it before! It was so different to the bought stuff and just did not know what to make of it. I’ve become quite handy at making my own now, having tweaked Jane’s recipe a little to suit my own tastes, though I do still love the supermarket stuff!
There are only a few disappointing recipes: some of the apple sauce recipes were under par, #170 English Salad Sauce was basically salty cream, nothing like the salad cream I had expected. Not good. The mediaeval #347 Sawce Noyre was simply weird, a thick bread and chicken liver-based sauce that could have been trowelled onto the roast meat with which it was supposed to be served.
There was nothing really shocking though, and the section scored an average mark of 7.3 (and a median of 7.5 and mean of 7). There was a total of 19 recipes, all of which are listed below in the order they appear in the book, along with the scores I gave them and hyperlinks to the original post.