Calwick Abbey Fish Sauce

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

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

Ingredients (14)

3 anchovies
2 tablespoonfuls of sherry
1 tablespoonful of lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
1 sprig of thyme ↝ Thyme, fresh [Spices and Herbs]
1 sprig of winter savory ↝ Winter squash, raw [Other red and orange vegetables]
2 sprays of parsley ↝ Parsley, raw [Not included in a food category]
1 small onion ↝ Onions, raw [Vegetables and Vegetable Products]
1 bit of lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
1 blade of mace ↝ Spices, mace, ground [Spices and Herbs]
2 cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
6 white peppercorns
1/4 lb. of clarified butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]
1 teaspoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
6 tablespoonfuls of double cream ↝ Cream, heavy [Dairy and Egg Products]

Instructions (2)

Pick away the hard stems of the thyme and savory, and beat all well together in a mortar for 5 minutes, strain through a tammy, and add 1/4 lb. of clarified butter, 1 teaspoonful of flour and 6 tablespoonfuls of double cream.
Boil all together, stirring all the time.

Original Text

Calwick Abbey Fish Sauce.
(See also Melted Butters and Butter Sauces.)
Ingredients : 3 anchovies, 2 tablespoonfuls of sherry, 1 table-spoonful of lemon-juice, 1 sprig of thyme, 1 sprig of winter savory, 2 sprays of parsley, 1 small onion, 1 bit of lemon peel, 1 blade of mace, 2 cloves, 6 white peppercorns.
Pick away the hard stems of the thyme and savory, and beat all well together in a mortar for 5 minutes, strain through a tammy, and add ¼ lb. of clarified butter, 1 teaspoonful of flour and 6 tablespoonfuls of double cream.
Boil all together, stirring all the time.

Notes

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