Fish Sauce A-la-Craster

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
Time: Cook: 20 min Total: 20 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (12)

a quarter of a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
a pound of the best anchovies, cut small
six blades of pounded mace ↝ Spices, mace, ground [Spices and Herbs]
ten cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
forty black and Jamaica peppers ↝ Spices, pepper, black [Spices and Herbs]
a few small onions ↝ Onions, raw [Vegetables and Vegetable Products]
a faggot of sweet herbs; namely, savory, thyme, basil, and knotted marjorum; a little parsley, and sliced horseradish
a little parsley ↝ Parsley, raw [Not included in a food category]
sliced horseradish ↝ Horseradish [Mustard and other condiments]
half a pint of the best sherry wine ↝ Wine, white [Wine]
a pint and a half of strong gravy ↝ Gravy, beef [Dips, gravies, other sauces]

Instructions (6)

Thicken a quarter of a pound of butter with flour, and brown it.
Put to it a pound of the best anchovies, cut small, six blades of pounded mace, ten cloves, forty black and Jamaica peppers, a few small onions, a faggot of sweet herbs; namely, savory, thyme, basil, and knotted marjorum; a little parsley, and sliced horseradish.
On these pour half a pint of the best sherry wine, and a pint and a half of strong gravy.
Simmer all gently for twenty minutes.
Strain it through a sieve, and bottle it for use.
The way of which, is to boil some of it in the butter, as melting.

Original Text

Fish Sauce A-la-Craster.

Thicken a quarter of a pound of butter with flour, and brown it; then put to it a pound of the best anchovies, cut small, six blades of pounded mace, ten cloves, forty black and Jamaica peppers, a few small onions, a faggot of sweet herbs; namely, savory, thyme, basil, and knotted marjorum; a little parsley, and sliced horseradish. On these pour half a pint of the best sherry wine, and a pint and a half of strong gravy: simmer all gently for twenty minutes; then strain it through a sieve, and bottle it for use: the way of which, is to boil some of it in the butter, as melting.

Notes

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