Sauce & Pickle Recipes > Cumberland Sauce
4 tablespoons redcurrant jelly
1 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 tablespoons cornflour
2 tablespoons water
(see measure conversions for more information)
- To this add the stock, redcurrant jelly, Worcestershire sauce and lemon juice.
- Heat gently, stirring for a few minutes.
- Blend the corn-flour to a smooth paste with the water and add to the pan.
- Bring to the boil and stir for 1 minute.
- Serve with the lamb.
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How to make Cumberland sauce:
A traditional accompaniment to roast lamb in England.
Ingredients
5 fluid oz meat stock4 tablespoons redcurrant jelly
1 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 tablespoons cornflour
2 tablespoons water
(see measure conversions for more information)
Method
- When the joint of lamb is cooked, remove the meat from the pan, leaving a little fat.- To this add the stock, redcurrant jelly, Worcestershire sauce and lemon juice.
- Heat gently, stirring for a few minutes.
- Blend the corn-flour to a smooth paste with the water and add to the pan.
- Bring to the boil and stir for 1 minute.
- Serve with the lamb.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Sauce & Pickle Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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