Geo Watkins Gourmet Sauces were the secret of success for many Victorian cooks when making steak and kidney pies, puddings, roast meats, sauces, and soups. Try them on traditional cuisine or as a new flavor to modern cooking. (This is not a ketchup as Americans think of it, but closer to the ketchups which were used in the 1800's. Its consistency is more like a sauce.).