Dutch Sauce for Carp or Tench

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)
Instructions (4)
  1. Take six fine anchovies well washed and picked, put them in a stewpan, add to them four spoonfuls of vinegar, eight spoonfuls of water, one large onion sliced, two or three blades of mace, and four or five cloves.
  2. Let them stand one hour before the sauce is wanted; set them on the stove, and give them a boil up; strain the liquor into a clean stewpan.
  3. Then add the yolks of four eggs well beaten; put to it some good thick melted butter; add half a pint of very nice thick cream.
  4. Mix all these well together; put it on a slow fire; stir it till it boils; season to your taste.
Original Text
Dutch Sauce for Carp or Tench. Take six fine anchovies well washed and picked, put them in a stewpan, add to them four spoonfuls of vinegar, eight spoonfuls of water, one large onion sliced, two or three blades of mace, and four or five cloves. Let them stand one hour before the sauce is wanted; set them on the stove, and give them a boil up; strain the liquor into a clean stewpan; then add the yolks of four eggs well beaten; put to it some good thick melted butter; add half a pint of very nice thick cream. Mix all these well together; put it on a slow fire; stir it till it boils; season to your taste.
Notes
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