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A piquant hot sauce popular in the 19th century with beef, and more recently with bubble-and-squeak.
It was possibly invented by Dr William Kitchiner, who gives the receipt in his 'The Cook's Oracle'
Original Receipt in Kitchiner 1830;
Wow wow Sauce for stewed or bouilli Beef.-(No. 328.)
Chop some parsley-leaves very fine; quarter two or three pickled cucumbers, or walnuts, and divide them into small squares, and set them by ready: put into a saucepan a bit of butter as big as an egg; when it is melted, stir to it a table-spoonful of fine flour, and about half a pint of the broth in which the beef was boiled; add a table-spoonful of vinegar, the like quantity of mushroom catchup, or port wine, or both, and a tea-spoonful of made mustard; let it simmer together till it is as thick as you wish it; put in the parsley and pickles to get warm, and pour it over the beef; or rather send it up in a sauce-tureen.
Obs. If you think the above not sufficiently piquante, add to it some capers, or a minced eschalot, or one or two tea-spoonfuls of eschalot wine, or essence of anchovy, or basil, elder, or tarragon, or horseradish, or burnet vinegar; or strew over the meat carrots and turnips cut into dice, minced capers, walnuts, red cabbage, pickled cucumbers, or French beans, &c.
There is a bizarre reference in William Black's 'The Land that Thyme Forgot' to a variant called Bow Wow Sauce as being produced in the Cotswold village of Painswick for the occasion of a reconciliatory feast with the neighbouring village of Stroud after Stroud's accusation that a Painswick shepherd had sacrificed a pie made of puppies to the shepherd god.
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