Gravy Sauce

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
For the gravy sauce
Optional additions
For plain butter sauce
Instructions (3)
  1. Take a pint of gravy, put in an anchovy, take a quarter of a pound of butter rolled in a little flour, and stir all together till it boils.
  2. You may add a little juice of lemon, catchup, red wine, and walnut liquor, just as you please.
  3. Plain butter melted thick, with a spoonful of walnut-pickle, or catchup, is good sauce, or anchovy: in short, you may put as many things as you fancy, into the sauce; all other sauce for fish, you have in the Lent chapter.
Original Text
Take a pint of gravy, put in an anchovy, take a quarter of a pound of butter rolled in a little flour, and stir all together till it boils. You may add a little juice of lemon, catchup, red wine, and walnut liquor, just as you please. Plain butter melted thick, with a spoonful of walnut-pickle, or catchup, is good sauce, or anchovy: in short, you may put as many things as you fancy, into the sauce; all other sauce for fish, you have in the Lent chapter.
Notes
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