Anchovy Sauce

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
one and a half ounces of fine flour ↝ Flour, semolina, fine [Cereal Grains and Pasta]
half a pint of boiling water ↝ Water, tap [Tap water]
a dust of cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
six or eight drops of lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
a dessertspoonful of essence of anchovy ↝ Fish, anchovy [Fish]
four or five drops of carmine
half a gill of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (7)

Melt two ounces of butter in a stewpan.
Mix to it one and a half ounces of fine flour.
Add half a pint of boiling water.
Season with a dust of cayenne pepper, a pinch of salt, six or eight drops of lemon juice, a dessertspoonful of essence of anchovy, and four or five drops of carmine.
Stir all together till it boils.
Add half a gill of cream.
Tammy and use.

Original Text

Anchovy Sauce.—Melt two ounces of butter in a stewpan, mix to it one and a half ounces of fine flour, then add half a pint of boiling water, season with a dust of cayenne pepper, a pinch of salt, six or eight drops of lemon juice, a dessertspoonful of essence of anchovy, and four or five drops of carmine; stir all together till it boils, then add half a gill of cream, tammy and use.

Notes

—