Nonpareil Sauce (Hartshorne)
Nonpareil sauce is a chunky, tangy ketchup-based sauce for meat and fish, adapted from a 19th century household reference. Henry Hartshorne's Household Cyclopedia called for finely chopped ham, roast fowl, pickled cucumber, egg yolk and anchovy, so the sauce carries salt, acid and richness together. Leftover roast chicken suits it well, and it comes together in about 30 minutes from a few pantry staples.
Instructions
Chop the ham, roasted fowl breast, pickled cucumber and shallot very finely. Mince the hard-boiled egg yolk, the anchovy and the parsley.
Put everything into a saucepan with the 200 ml of catsup and stir until the pieces are evenly mixed through the sauce.
Heat the mixture over a burner, stirring now and then, until it is warm all the way through. Serve it warm alongside meat or fish.
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