Fish Sauce. No. 12.

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 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (6)
  1. Boil gravy with onion, lemon-peel, horseradish, cloves, mace, and ketchup until reduced to four or five spoonfuls.
  2. Strain the mixture.
  3. Add four or five spoonfuls of cream.
  4. Thicken with butter.
  5. Add a spoonful of elder vinegar or lemon-juice.
  6. Anchovies may be added.
Original Text
Fish Sauce. No. 12. Take a quarter of a pint of gravy, well boiled with a bit of onion, lemon-peel, and horseradish, four or five cloves, a blade of mace, and a spoonful of ketchup; boil it till it is reduced to four or five spoonfuls; then strain it off, and put to it four or five spoonfuls of cream; thicken it with butter, and put in a spoonful of elder vinegar or lemon-juice: anchovies are sometimes added.
Notes
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