The origins of #MonkeyGland Sauce


The origin of Monkey Gland Steak, a South African

classic, has always been shrouded in mystery. Eric

Bolsmann claims to have found the truth

When I first researched the origin of Monkey Gland Steak in the ’60s,

nobody could tell me why it was named after the glands of a primate.

Even experienced chefs shrugged their shoulders.

But later, someone came up with the story that it was French chefs

who, at the old Carlton Hotel in Johannesburg during the ’50s, were

so disgusted with the eating habits of some South African guests that

they mixed chutney with tomato sauce, sugar and garlic, and served the concoction with steak.

The rest of the story is predictable. The diners loved it and, the legend was born, but this is all wrong.

During the ’70s I met Cavaliere Fiorino Luigi Bagatta, the man who introduced Monkey Gland Steak

to South Africa.

He said that it was at the Savoy Hotel in London that the Monkey Gland Steak was born.

It all happened when the Russian-born French scientist, Dr Abrahamovitch Serge Voronoff (1866-

1951), caused a sensation by grafting monkey testicle tissue onto the testicles of men, believing that

this was an effective treatment to induce rejuvenation.

The first such transplant, in 1920, appeared to be so successful that Voronoff could not cope with the

demand from men hoping to regain their virility.

Three years after introducing his monkey gland treatment, Voronoff was hailed by 700 of the world’s

leading surgeons at an International Congress in London – for his revolutionary discovery of how to

reverse the ageing process.

Irving Berlin even composed the song, Monkey Doodle-Do, with the lines: If you’re too old for

dancing/Get yourself a monkey gland.

It featured in the Marx Brothers’ film, The Coconut.

Sir Arthur Conan Doyle was also inspired by Voronoff’s innovative techniques. He wrote about a

professor who injected himself with monkey gland extracts in a Sherlock Holmes story.

Voronoff regularly visited the Savoy Hotel in London, and his medical experiments led to the naming

of a new dish, flamed with brandy, by the Italian maitre d’.

It was common for young men working in the large hotels in Europe to gain experience and learn

English before moving on to seek career advancements elsewhere.

At the old Carlton Hotel in Johannesburg, there was a steady demand for skilled restaurant staff.

Bagatta was one of the waiters at the Savoy.

He told me he had brought the Monkey Gland Steak recipe to South Africa in 1935 and had

introduced the dish to the diners at the old Carlton Hotel.

Before World War Two, Bagata said, the national dishes in South Africa were steaks, lamb chops,

mixed grills and fish and chips.

At the Carlton, pasta, scallopinis and classical French dishes were available, but steaks were always

in demand, and not infrequently there was a request to vary the recipe by topping a well-cooked

piece of meat with a fried egg.

Bagata enjoyed variations and thus the flamed steak recipe made its debut.

In 1946, when he moved to Cape Town to the Del Monico Restaurant, the Monkey Gland Steak

became the talk of the town.

In 1947 his employers, African Caterers, sent Bagatta to Pretoria to organise and supervise the state

banquet for King George and Queen Elizabeth.

Bagatta also supervised the Pretoria city lunch for the king, and the Princess’ Ball in the

Johannesburg City Hall, for 2000 guests.

From the Del Monico, Bagatta moved to new, family-owned ventures, and a career in the Trust hotels

and ultimately Protea Hotels.

In 1974 he was awarded the title cavaliere (the equivalent to an English knighthood) by the Italian

government in recognition for his contributions to the advancement of the hospitality and catering



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1 Response to The origins of #MonkeyGland Sauce

  1. MrBettie says:

    Thanks for this! This will make such an interesting (dinner?) topic to discuss. My elderly aunt was discussing an easy recipe to bake pork with where by pork is half baked in an oven then removed and a mixture of Monkey Gland Sauce and Chutney is introduced for the rest of the baking. And so ensued my question on where the peculiar naming of said sauce originated.

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