Sauce for Pike, or any other fresh-water 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.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

half a pint of good beef broth ↝ Soup, beef broth, cubed, dry [Soups, Sauces, and Gravies]
three table-spoonfuls of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
one onion sliced fine ↝ Onions, raw [Vegetables and Vegetable Products]
a middling sized stick of horseradish scraped ↝ Horseradish [Mustard and other condiments]
seven or eight peppercorns
three or four cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
two anchovies
a piece of butter as big as a walnut well rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (3)

Boil together the beef broth, cream, sliced onion, scraped horseradish, peppercorns, cloves, and anchovies.
In a separate piece of butter, as big as a walnut, well rolled in flour, boil the mixture well.

For the Pike

Boil the pike with the scales on.

Original Text

Sauce for Pike, or any other fresh-water Fish.

Take half a pint of good beef broth, three table-spoonfuls of cream, one onion sliced fine, a middling sized stick of horseradish scraped, seven or eight peppercorns, three or four cloves, two anchovies; boil well in a piece of butter as big as a walnut well rolled in flour.

Pike should be boiled with the scales on.

Notes

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