Harrogate Sauce, North Yorkshire
From the 17th century until relatively recently Harrogate was most famed as a spa town - its bottled waters are still famed, and visitors can still take them in the town and explore that aspect of the town's heritage at the local museum .
Thus some visitors came to follow a strict regime and take the waters, while their luckier companions could enjoy the stauncher fare on offer in this lovely Yorkshire market town. It is to the latter camp that Harrogate sauce appeals.
This sauce is used to accompany the game birds found - and shot - in profusion in the area, or will go equally well with decent chicken, turkey, or guinea fowl. Mix the grated rind and juice of half a lemon, a huge pinch of mace or lacking that nutmeg - upwards of a quarter of a teaspoonful - with a tablespoonful of that wonderful traditional standby mushroom ketchup and a small pinch of cayenne pepper, and leave them to blend and infuse nicely for up to an hour.
In the roasting tin for the bird put two or three finely chopped shallots before putting it in the oven. When the bird is cooked, set it aside to rest and pour the juices, shallots, and caramelised bits sticking to the tin onto the aforementioned mix, along with a couple of tablespoons of boiling water, more if you feel it is needed. Simmer this very gently for a quarter of an hour to reduce somewhat, then add a Paris goblet of good red wine - traditionally claret, and let the sauce warm through before straining the bits out.
Definitely to be served at table in a sauce-boat warmed before use. Harrogate sauce Colonel?
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