Sauce for most kinds of Fish

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
Instructions (4)
  1. Put some mutton or veal gravy into a saucepan with an onion, an anchovy, a spoonful of catchup, and a glass of white wine.
  2. Thicken it with a lump of butter rolled in flour, and a spoonful of cream.
  3. If you have oysters, cockles, or shrimps, put them in after you take it off the fire, but it will be exceeding good without.
  4. If you have no cream, instead of white wine you must use red.
Original Text
Sauce for most kinds of Fish. TAKE some mutton or veal gravy, and put to it a little of the liquor that drains from your fish. Put it into a saucepan, with an onion, an anchovy, a spoonful of catchup, and a glass of white wine. Thicken it with a lump of butter rolled in flour, and a spoonful of cream. If you have oysters, cockles, or shrimps, put them in after you take it off the fire, but it will be exceeding good without. If you have no cream, instead of white wine you must use red.
Notes
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