SAUCE À LA REGENCE

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

one cupful of fish liquor
the red part of half a carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
half an onion ↝ Onions, raw [Vegetables and Vegetable Products]
a small piece of turnip cut in thin stripes, an inch in length ↝ Turnips, raw [Vegetables and Vegetable Products]
two ounces of browned flour and butter ↝ Flour, 00 [Cereal Grains and Pasta]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (3)

Place one cupful of fish liquor in a sauce-pan with the red part of half a carrot, half an onion, a small piece of turnip cut in thin stripes, an inch in length.
Boil till tender, then add two ounces of browned flour and butter, pepper and salt.
This sauce will do for stewed fish.

Original Text

SAUCE À LA REGENCE.

Place one cupful of fish liquor in a sauce-pan with the red part of half a carrot, half an onion, a small piece of turnip cut in thin stripes, an inch in length. Boil till tender, then add two ounces of browned flour and butter, pepper and salt. This sauce will do for stewed fish.

Notes

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