To make a strong Fish Gravy

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Gravy Base
To finish the gravy
Instructions (10)
  1. Skin or scale the eels/fish, gut them and wash them from grit.
  2. Cut them into little pieces.
  3. Put them into a sauce pan.
  4. Cover them with water.
  5. Add a little crust of bread toasted brown, a blade or two of mace, some whole pepper, a few sweet herbs, and a very little bit of lemon peel.
  6. Let it boil till it is rich and good.
  7. Melt a piece of butter (as big as a walnut, quantity according to your gravy) in the sauce-pan.
  8. Strain in a little flour and toss it about till it is brown.
  9. Strain the gravy to it.
  10. Let it boil a few minutes.
Original Text
To make a strong Fish Gravy. TAKE two or three eels, or any fish you have, skin or scale them, and gut them and wash them from grit; cut them into little pieces, put them into a sauce pan, cover them with water, a little crust of bread toasted brown, a blade or two of mace, and some whole pepper, a few sweet herbs, a very little bit of lemon peel. Let it boil till it is rich and good, then have ready a piece of butter, according to your gravy; in a pint, as big as a walnut. Melt it in the sauce-pan, then strain in a little flour, and toss it about till it is brown, and then strain in the gravy to it. Let it boil a few minutes, and it will be good.
Notes
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