Sauce Cumberland

The Cumberland sauce was originally developed in the mid-19th century as a sauce for cold roasts. The name "Sauce Cumberland" was only mentioned for the first time many decades after the invention of the sauce in the cookbook "La cuisine anglais" published in 1904 by Alfred Suzanne, a French compatriot. Prince William August, Duke of Cumberland (a county in northern England) is said to have been the namesake, which historically may be the only English reference, and this one under such a German name. In any case, the great French chef Auguste Escoffier has made the Cumberland sauce famous around the world, which is particularly served with thin slices of roast meat such as venison, venison and fallow deer, served hot or cold, but also with roast beef and wildfowl such as pheasant, partridge and duck as well any form of pies made from the aforesaid meats.