XLI
Robert H. Davis
CREAM SAUCE Á LA WORCESTERSHIRE
This incomparable concoction is to be united in the bonds of holy wedlock with a piece of fried ham, the ceremony to be solemnized on a hot rasher, hooded.
Select a thick slice of mild cured ham, fry it in its own fat in a hot skillet until both sides show a golden brown. Place in a large cooking spoon one spoonful of Worcestershire sauce, and one heaping tablespoon of rich cream. Set the cooking spoon in frying pan beside ham until Worcestershire and cream become warm, adding a few drops of ham fat while the sauce is heating. Complete the perfect union on the rasher by pouring the sauce over the ham.
Put a Mendelssohn Wedding March disc on your phonograph and conclude the honeymoon at the table.
Editor’s Note:—This sauce was created by Mr. Davis at a breakfast given at the Wyandanch Club, Long Island, by Mr. Charles R. Flint to Admiral Guy Gaunt of the British Navy and Irvin S. Cobb of the United States of America in 1915.