Anchovy Sauce

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Yield: 1.0 quart
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

Sauce Base

twenty-four anchovies, chop them, bones and all
ten shalots cut small
a handful of scraped horse-radish ↝ Radishes, raw [Vegetables and Vegetable Products]
a quarter of an ounce of mace ↝ Spices, mace, ground [Spices and Herbs]
a quart of white wine ↝ Wine, white [Wine]
a pint of water ↝ Water, tap [Tap water]
one lemon sliced in slices ↝ Lemon, raw [Citrus fruits]
half a pint of anchovy liquor
a pint of red wine ↝ Wine, red [Wine]
twelve cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
twelve pepper-corns ↝ Corn, raw [Corn]

Serving Suggestion

Two spoonfuls will be sufficient for a pound of butter. ↝ Butter, stick, unsalted [Dairy and Egg Products]
a piece of butter rolled in flour. ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (9)

Chop the anchovies, bones and all.
Add the chopped anchovies, ten shalots cut small, a handful of scraped horse-radish, a quarter of an ounce of mace, a quart of white wine, a pint of water, one lemon sliced in slices, half a pint of anchovy liquor, a pint of red wine, twelve cloves, and twelve pepper-corns to a pot.
Boil them together until the mixture reduces to a quart.
Strain the mixture off.
Cover it close and keep it in a cool dry place.

Serving Suggestions

Two spoonfuls of the sauce will be sufficient for a pound of butter.
It is a pretty sauce either for boiled fowl or veal.
It can be used in the room of gravy, by lowering it with hot water.
Thicken it with a piece of butter rolled in flour.

Original Text

You must take twenty-four anchovies, chop them, bones and all, put to them ten shalots cut small, a handful of scraped horse-radish, a quarter of an ounce of mace, a quart of white wine, a pint of water, one lemon sliced in slices, half a pint of anchovy liquor, a pint of red wine, twelve cloves, twelve pepper-corns. Boil them together till it comes to a quart; strain it off, cover it close, and keep it in a cool dry place. Two spoonfuls will be sufficient for a pound of butter.
It is a pretty sauce either for boiled fowl, veal, &c. or in the room of gravy, lowering it with hot water, and thicken it with a piece of butter rolled in flour.

Notes

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