An Excellent Sauce for Carp or boiled Turkey

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (8)

half a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a teaspoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a little water ↝ Water, tap [Tap water]
near a quarter of a pint of thick cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
half an anchovy chopped fine, unwashed
a large spoonful of real India soy ↝ Soy meal, defatted, raw [Legumes and Legume Products]
some salt ↝ Salt, table, iodized [Spices and Herbs]
half a lemon ↝ Lemon, raw [Citrus fruits]

Instructions (7)

Rub half a pound of butter with a teaspoonful of flour.
Put to it a little water, melt it.
Add near a quarter of a pint of thick cream, and half an anchovy chopped fine, unwashed.
Set it over the fire, and as it boils up, add a large spoonful of real India soy.
If that does not give it a fine colour, put a little more.
Turn it into the sauce tureen, and put some salt, and half a lemon.
Stir it well to prevent curdling.

Original Text

An Excellent Sauce for Carp or boiled Turkey.

Rub half a pound of butter with a teaspoonful of flour; put to it a little water, melt it, and add near a quarter of a pint of thick cream, and half an anchovy chopped fine, unwashed; set it over the fire, and as it boils up, add a large spoonful of real India soy. If that does not give it a fine colour, put a little more. Turn it into the sauce tureen, and put some salt, and half a lemon. Stir it well to prevent curdling.

Notes

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