Fish Sauce. No. 10.

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)

horseradish ↝ Horseradish [Mustard and other condiments]
anchovy
gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
mace ↝ Spices, mace, ground [Spices and Herbs]
cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
ketchup ↝ Ketchup [Tomato-based condiments]

Instructions (4)

Boil a bit of horseradish and anchovy in gravy with a little lemon-peel and mace.
Add some cream.
Thicken it with flour and butter.
If you have no gravy, ketchup is a good substitute; but a little always put in is good.

Original Text

Fish Sauce. No. 10.

Boil a bit of horseradish and anchovy in gravy with a little lemon-peel and mace; add some cream; thicken it with flour and butter. If you have no gravy, ketchup is a good substitute; but a little always put in is good.

Notes

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