Fish Sauce for Freshwater Fish. (A Recipe from a Monastery.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 60 min Total: 60 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

For the sauce

1 lb. of anchovies
a quart measure of claret
1/2 pint of white wine vinegar ↝ Vinegar, red wine [Spices and Herbs]
1/2 oz. cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
1/4 oz. mace ↝ Spices, mace, ground [Spices and Herbs]
2 pieces of ginger sliced ↝ Ginger root, raw [Vegetables and Vegetable Products]
a little horse-radish ↝ Radishes, raw [Vegetables and Vegetable Products]
1 large onion ↝ Onions, raw [Vegetables and Vegetable Products]
a bunch of thyme ↝ Thyme, fresh [Spices and Herbs]
the same of winter savory ↝ Winter squash, raw [Other red and orange vegetables]

To finish the sauce

3 tablespoonfuls of the sauce ↝ Fish sauce [Soy-based condiments]
1/4 lb. of cold butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (8)

Set them over a slow fire to simmer for 1 hour.
Then drain the liquor through a sieve.
When cold, put it into a bottle with the spice, but without the herbs.
When used, shake the bottle, and to 3 tablespoonfuls of the sauce put 1/4 lb. of cold butter.
Boil up the sauce, draw to one side and whisk in the butter by degrees—whisk over gentle heat the whole time till as thick as good cream.
(Add no water, no milk.)
The difficulty is to get the sauce to mix with the butter, and not to lie at the bottom whilst the butter floats on the top.
The way to avoid this is to use a very slow fire and never to leave off whisking for a moment.

Original Text

Fish Sauce for Freshwater Fish. (A Recipe from a Monastery.)
A sauce to keep in store.
Take 1 lb. of anchovies, a quart measure of claret, ½ pint of white wine vinegar, ½ oz. cloves, ¼ oz. mace, 2 pieces of ginger sliced, a little horse-radish, 1 large onion, a bunch of thyme, and the same of winter savory.
Set them over a slow fire to simmer for 1 hour. Then drain the liquor through a sieve. When cold, put it into a bottle with the spice, but without the herbs.
When used, shake the bottle, and to 3 tablespoonfuls of the sauce put ¼ lb. of cold butter. Boil up the sauce, draw to one side and whisk in the butter by degrees—whisk over gentle heat the whole time till as thick as good cream. (Add no water, no milk.) The difficulty is to get the sauce to mix with the butter, and not to lie at the bottom whilst the butter floats on the top. The way to avoid this is to use a very slow fire and never to leave off whisking for a moment.

Notes

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