Fish Sauce. No. 11.

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 (8)
substitute for gravy
Instructions (6)
  1. Boil a piece or two of horseradish in gravy.
  2. Put into it a bit of mace and lemon-peel.
  3. Add a little anchovy, either before or after it has been boiled.
  4. Thicken with cream.
  5. Add a spoonful of elderberry vinegar: let the acid be the last thing for fear of curdling it.
  6. If you have no gravy, ketchup and water is a good substitute.
Original Text
Fish Sauce. No. 11. Boil a piece or two of horseradish in gravy; put into it a bit of mace and lemon-peel; add a little anchovy, either before or after it has been boiled; thicken with cream, and add a spoonful of elderberry vinegar: let the acid be the last thing for fear of curdling it. If you have no gravy, ketchup and water is a good substitute.
Notes
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