Fish Sauce. No. 4.

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 (15)

base

some gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
an onion sliced ↝ Onions, raw [Vegetables and Vegetable Products]
some anchovies washed
thyme ↝ Thyme, fresh [Spices and Herbs]
parsley ↝ Parsley, raw [Not included in a food category]
sliced horseradish ↝ Horseradish [Mustard and other condiments]
seasoning ↝ Spices, poultry seasoning [Spices and Herbs]

thickening and enrichment

a bit of thickening
some butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

flavoring

a lemon ↝ Lemon, raw [Citrus fruits]

optional additions

shrimps ↝ Crustaceans, shrimp, raw [Finfish and Shellfish Products]
oysters ↝ Oysters, raw [Shellfish]

for lobster sauce

your lobster in slices ↝ Lobster [Shellfish]
the spawn
a bit of lobster ↝ Lobster [Shellfish]

Instructions (7)

Boil gravy, sliced onion, washed anchovies, thyme, parsley, sliced horseradish, and seasoning together.
Strain off the liquor.
Add a bit of thickening and some butter to the liquor.
Draw this up together.
Squeeze in a lemon.
Optional: add shrimps or oysters.
If for lobster sauce: cut your lobster in slices, and beat the spawn in a mortar, with a bit of lobster, to colour your sauce.

Original Text

Fish Sauce. No. 4.

Take some gravy, an onion sliced, some anchovies washed, thyme, parsley, sliced horseradish, and seasoning; boil these together. Strain off the liquor; put into it a bit of thickening and some butter. Draw this up together, and squeeze in a lemon. You may add shrimps or oysters. If for lobster sauce, you must cut your lobster in slices, and beat the spawn in a mortar, with a bit of lobster, to colour your sauce.

Notes

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