Reform Sauce

A simplified version of a traditional nineteenth-century British recipe, Reform Sauce should be served with Reform Chops, but it tastes delicious with any grilled or fried chops or steaks.


1 pint Brown Sauce

1 teaspoon Worcestershire sauce

2 tablespoons red wine

2 fl. oz. port

2 anchovy fillets, very finely chopped

2 tablespoons redcurrant jelly

½ teaspoon salt

½ teaspoon black pepper

1 small shallot, finely chopped

Place all the ingredients in a medium-sized saucepan and stir well to mix.

Set the pan over moderate heat and bring the sauce to the boil, stirring constantly. Reduce the heat to low, cover the pan and simmer for 10 minutes.

Remove the pan from the heat. Pour the sauce through a fine wire strainer held over a warmed sauccboat. Using the back of a wooden spoon, press down gently on the ingredients in the strainer to extract all the juices. Discard the contents of the strainer. Serve the sauce immediately.

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