Sauce for most sorts of Fish

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (12)
Sauce Base
Thickener
Enrichment
Optional additions
Alternative liquid
Instructions (7)
  1. Take a little gravy made of either veal or mutton.
  2. Put to it a little of the water that drains from your fish.
  3. When it is boiled enough, put it in a saucepan.
  4. Put in a whole onion, one anchovy, a spoonful of catchup, and a glass of white wine.
  5. Thicken it with a good lump of butter rolled in flour, and a spoonful of cream.
  6. If you have oysters, cockles, or shrimps, put them in after you take it off the fire (but it is very good without).
  7. You may use red wine instead of white by leaving out the cream.
Original Text
To make a very nice Sauce for most sorts of Fish. TAKE a little gravy made of either veal or mutton, put to it a little of the water that drains from your fish; when it is boiled enough, put it in a fauce-pan, and put in a whole onion, one anchovy, a spoonful of catchup, and a glass of white wine, thicken it with a good lump of but- ter rolled in flour, and a spoonful of cream; if you have oysters, cockles, or shrimps, put them in after you take it off the fire, (but it is very good without); you may use red wine instead of white by leaving out the cream.
Notes
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