a frenchaman's view of english sauce - 1829rating:
The French Cook
A system of fashionable and economical cooking
adapted for the use of English Families by
Louis Eustache Ude
10th edition published in 1829
. . . . It is remarkable, that in France, where there is but one religeon, the sauces are infinitely varied, whilst in England, where the different sects are innumerable, there is, we may say, but one simple sauce. Melted butter, in English cooking, plays nearly the same part as the Lord Mayor's coach at civic ceremonies, calomel in modern medicine, or silver forks in fashionable novels. Melted butter with anchovies, melted butter and capers, melted butter and parsley, melted butter and eggs, melted butter for ever: this is a sample of the national cookery of this country.