Marie Rose sauce Marie Rose sauce Marie Rose sauce (known in some areas as cocktail sauce or seafood sauce) is a British condiment often made from a blend of tomatoes, mayonnaise, Worcestershire sauce, lemon juice and black pepper. A simpler version can be made by merely mixing tomato ketchup with mayonnaise. The sauce, as well as cocktail sauce, were invented in the 1960s by British cook Fanny Cradock. It is often accompanied with seafood, and prawns in particular. In the United States, a similar sauce, fry sauce, is sometimes served with french fries. Another similar sauce called Thousand Island dressing is popular in
Siege of Fort St Philip (1756) Siege of Fort St Philip (1756) The Siege of Fort St Philip (commonly known in Britain as the Fall of Minorca or Siege of Minorca) took place in 1756 during the Seven Years' War. A French force under the command of the Duke de Richelieu landed on the island and besieged the British garrison at St. Philip's Castle, forcing them to surrender after a lengthy siege. A British relief force under Admiral John Byng sailed with the purpose of saving the island, but after the naval Battle of Minorca, Byng withdrew to Gibraltar, and the resistance of the garrison finally