Light brown Sauce for Carp

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
Sauce base
To finish the sauce
Instructions (4)
  1. To the blood of the carp put thyme, parsley, onions, and anchovies; chop all these small, and put them together in a saucepan.
  2. Add half a pint of white wine, a quarter of a pint of elder vinegar, and a little tarragon vinegar.
  3. Mix all these together, set the pan on the fire, and boil till it is almost dry.
  4. Mix some melted butter with the sauce, and pour it on the fish, being plain boiled.
Original Text
Light brown Sauce for Carp. To the blood of the carp put thyme, parsley, onions, and anchovies; chop all these small, and put them together in a saucepan. Add half a pint of white wine, a quarter of a pint of elder vinegar, and a little tarragon vinegar: mix all these together, set the pan on the fire, and boil till it is almost dry. Mix some melted butter with the sauce, and pour it on the fish, being plain boiled.
Notes
—