White Sauce for Carp

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 12 days ago
Not a recipe: No

Ingredients (10)

half a pint of white wine ↝ Wine, white [Wine]
a quarter of a pint of elder vinegar
a little tarragon vinegar
half a pint of water ↝ Water, tap [Tap water]
a bunch of sweet-herbs ↝ Onions, sweet, raw [Vegetables and Vegetable Products]
an onion stuck with cloves ↝ Onions, raw [Vegetables and Vegetable Products]
some mace ↝ Spices, mace, ground [Spices and Herbs]
melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the yolk of an egg beat ↝ Egg, yolk only, raw [Eggs and omelets]
a quarter of a pint of good cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (2)

Boil white wine, elder vinegar, tarragon vinegar, water, sweet-herbs, onion stuck with cloves, and mace until the goodness is out of the ingredients.
Thicken with melted butter, the yolk of an egg beat, and cream.

Original Text

White Sauce for Carp.

Boil half a pint of white wine, a quarter of a pint of elder vinegar, a little tarragon vinegar, half a pint of water, a bunch[188] of sweet-herbs, an onion stuck with cloves, and some mace, till the goodness is out of the ingredients. Thicken with melted butter, the yolk of an egg beat, and a quarter of a pint of good cream.

Notes

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