Carp Sauce, for Fish

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.
Time: Cook: 30 min Total: 30 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

lean bacon ↝ Beef, bacon, cooked [Bacon]
slices of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
three or four pieces of carp ↝ Fish, carp, raw [Finfish and Shellfish Products]
four anchovies
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
two shalots
tarragon, or any root to flavour to your taste ↝ Parsley, raw [Not included in a food category]
a large glass of white wine ↝ Wine, white [Wine]
two spoonfuls of cullis
the same quantity of broth ↝ Soup, broth [Soups, broth-based]

Instructions (3)

Put a little lean bacon and some slices of veal at the bottom of a stewpan, with three or four pieces of carp, four anchovies, an onion, two shalots, and tarragon, or any root to flavour to your taste.
Let it remain over a very slow fire for half an hour, and, when it begins to thicken, or to stick to the pan, moisten it with a large glass of white wine, two spoonfuls of cullis, and the same quantity of broth.
Skim and strain it through a sieve; it will want no salt.

Original Text

Carp Sauce, for Fish.

Put a little lean bacon and some slices of veal at the bottom of a stewpan, with three or four pieces of carp, four anchovies, an onion, two shalots, and tarragon, or any root to flavour to your taste. Let it remain over a very slow fire for half an hour, and, when it begins to thicken, or to stick to the pan, moisten it with a large glass of white wine, two spoonfuls of cullis, and the same quantity of broth. Skim and strain it through a sieve; it will want no salt.

Notes

—