Turtle Sauce (No. 343)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Time: Cook: 5 min Total: 5 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

a pint of beef gravy thickened (No. 329) ↝ Gravy, beef [Dips, gravies, other sauces]
essence of turtle, (No. 343*)
a wine-glassful of Madeira
the juice and peel of half a lemon ↝ Lemon, raw [Citrus fruits]
a few leaves of basil ↝ Basil, raw [Not included in a food category]
an eschalot quartered
a few grains of Cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
curry powder ↝ Spices, curry powder [Spices and Herbs]
a little essence of anchovy ↝ Fish, anchovy [Fish]
a dozen turtle forcemeat balls. See receipt, No. 380, &c.

Instructions (5)

Put into your stew-pan a pint of beef gravy thickened (No. 329).
Add to this some of the following—essence of turtle, (No. 343*), or a wine-glassful of Madeira, the juice and peel of half a lemon, a few leaves of basil, an eschalot quartered, a few grains of Cayenne pepper, or curry powder, and a little essence of anchovy.
Let them simmer together for five minutes.
Strain through a tamis.
You may introduce a dozen turtle forcemeat balls. See receipt, No. 380, &c.

Original Text

Turtle Sauce.—(No. 343.)

Put into your stew-pan a pint of beef gravy thickened (No. 329); add to this some of the following—essence of turtle, (No. 343*), or a wine-glassful of Madeira, the juice and peel of half a lemon, a few leaves of basil,252-* an eschalot quartered, a few grains of Cayenne pepper, or curry powder, and a little essence of anchovy; let them simmer together for five minutes, and strain through a tamis: you may introduce a dozen turtle forcemeat balls. See receipt, No. 380, &c.

Obs.—This is the sauce for boiled or hashed calf’s head, stewed veal, or any dish you dress turtle fashion.

The far-fetched and dear-bought turtle owes its high rank on the list of savoury bonne bouches to the relishing and piquante sauce that is made for it; without, it would be as insipid as any other fish is without sauce. See Obs. to No. 493.

Notes

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