Genoese Sauce for stewed 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 11 days ago
Not a recipe: No

Ingredients (20)

marinade

carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
parsley roots ↝ Parsley, raw [Not included in a food category]
onions ↝ Onions, raw [Vegetables and Vegetable Products]
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
a bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
some thyme ↝ Thyme, fresh [Spices and Herbs]
a blade of mace ↝ Spices, mace, ground [Spices and Herbs]
a few cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
some spices ↝ Spices, paprika [Spices and Herbs]

sauce base

the whole white ↝ Fish, raw [Fish]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a pint of white wine, or less, according to the quantity of sauce required ↝ Wine, white [Wine]
the fish ↝ Fish, raw [Fish]

thickening and flavoring

a little browned flour and butter ↝ Flour, 00 [Cereal Grains and Pasta]
three or four spoonfuls of gravy from veal jelly
a little salt ↝ Salt, table, iodized [Spices and Herbs]
cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
two spoonfuls of the essence of anchovy ↝ Fish, anchovy [Fish]
a quarter of a pound of butter kneaded with flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
the juice of a whole lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (12)

Make marinade of carrots, parsley roots, onions, mushrooms, a bay-leaf, some thyme, a blade of mace, a few cloves, and some spices.
Fry the whole white in butter.
Pour in a pint of white wine, or less, according to the quantity of sauce required.
Put in the fish, and let it stew thoroughly to make the sauce.
Then take a little browned flour and butter, and mix it with the reserved liquor.
Add three or four spoonfuls of gravy from veal jelly.
Let these stew very gently on the corner of the stove.
Skim off the grease.
Put in a little salt and cayenne pepper.
Add two spoonfuls of the essence of anchovy and a quarter of a pound of butter kneaded with flour.
Squeeze in the juice of a whole lemon.
Cover the stewed fish with this sauce, which ought to be made thick and mellow.

Original Text

Genoese Sauce for stewed Fish.

This sauce is made by stewing fish. Make marinade of carrots, parsley roots, onions, mushrooms, a bay-leaf, some thyme, a blade of mace, a few cloves, and some spices: fry the whole white in butter; pour in a pint of white wine, or less, according to the quantity of sauce required; put in the fish, and let it stew thoroughly to make the sauce. Then take a little browned flour and butter, and mix it with the reserved liquor; add three or four spoonfuls of gravy from veal jelly; let these stew very gently on the corner of the stove; skim off the grease; put in a little salt and cayenne pepper, and add two spoonfuls of the essence of anchovy and a quarter of a pound of butter kneaded with flour. Squeeze in the juice of a whole lemon, and cover the stewed fish with this sauce, which ought to be made thick and mellow.

Notes

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