Dutch 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: 15 min Total: 15 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

a little horseradish ↝ Horseradish [Mustard and other condiments]
a quarter of a pint of water ↝ Water, tap [Tap water]
five or six anchovies
half a handful of white peppercorns
a small onion ↝ Onions, raw [Vegetables and Vegetable Products]
half a bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
a very little lemon peel, cut as thin as possible ↝ Lemon peel, raw [Fruits and Fruit Juices]

thickening

flour and butter ↝ Flour, 00 [Cereal Grains and Pasta]
flour and butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the yolk of an egg ↝ Egg, yolk only, raw [Eggs and omelets]

flavoring

a little elder vinegar

Instructions (5)

Slice a little horseradish, and put it into a quarter of a pint of water, with five or six anchovies, half a handful of white peppercorns, a small onion, half a bay-leaf, and a very little lemon peel, cut as thin as possible.
Let it boil a quarter of an hour.
Then strain and thicken with flour and butter and the yolk of an egg.
Add a little elder vinegar, and then squeeze it through a tamis.
It must not boil after being strained, or it will curdle.

Original Text

Dutch Sauce for Fish.

Slice a little horseradish, and put it into a quarter of a pint of water, with five or six anchovies, half a handful of white peppercorns, a small onion, half a bay-leaf, and a very little lemon peel, cut as thin as possible. Let it boil a quarter of an hour; then strain and thicken with flour and butter and the yolk of an egg. Add a little elder vinegar, and then squeeze it through a tamis. It must not boil after being strained, or it will curdle.

Notes

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