Fish Sauce. No. 8.

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 (6)

half a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
half a pint of strong broth
flour and butter ↝ Flour, 00 [Cereal Grains and Pasta]
flour and butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little anchovy
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (3)

Thicken the cream and broth with flour and butter.
When it boils, put in a little anchovy and lemon-juice.
Put the sauce over your fish.

Original Text

Fish Sauce. No. 8.

Take half a pint of cream and half a pint of strong broth; thicken them with flour and butter, and when it boils put in it a little anchovy and lemon-juice, and put it over your fish.

Notes

—