Anchovie Sauce for Fish

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

half a pound of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
three spoonfuls of anchovie liquor
walnut ketchup a spoonful ↝ Ketchup [Tomato-based condiments]
mushroom ketchups a spoonful ↝ Ketchup [Tomato-based condiments]
the juice of half a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
a little cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
a tea spoonful of india soy if approved ↝ Soy meal, defatted, raw [Legumes and Legume Products]
a sufficient quantity of flour and water to make it of a proper thickness ↝ Flour, 00 [Cereal Grains and Pasta]
a sufficient quantity of flour and water to make it of a proper thickness ↝ Water, tap [Tap water]

Instructions (4)

Put half a pound of fresh butter into a stewpan.
Add to it three spoonfuls of anchovie liquor, walnut and mushroom ketchups a spoonful of each, the juice of half a lemon, a little cayenne pepper, a tea spoonful of india soy if approved, a sufficient quantity of flour and water to make it of a proper thickness.
Make the mixture boil.
Skim it clean.

Original Text

Anchovie Sauce for Fish.

Put half a pound of fresh butter into a stewpan, add to it three spoonfuls of anchovie liquor, walnut and mushroom ketchups a spoonful of each, the juice of half a lemon, a little cayenne pepper, a tea spoonful of india soy if approved, a sufficient quantity of flour and water to make it of a proper thickness. Make the mixture boil, and skim it clean.

Notes

—