Sauce for Carp and 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 12 days ago
Not a recipe: No

Ingredients (10)

a pint of strong gravy drawn from beef ↝ Gravy, beef [Dips, gravies, other sauces]
three or four anchovies
a small bit of lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
horseradish ↝ Horseradish [Mustard and other condiments]
a little mushroom ketchup ↝ Ketchup [Tomato-based condiments]
a great deal of black pepper ↝ Spices, pepper, black [Spices and Herbs]
nearly half a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
a cupful of red wine ↝ Wine, red [Wine]
a little lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (4)

Boil a pint of strong gravy drawn from beef, with three or four anchovies, a small bit of lemon-peel and horseradish, a little mushroom ketchup, and a great deal of black pepper.
When boiled enough, strain it off, and when it is cold take off all the fat.
Then add nearly half a pound of butter, well mixed with flour, to make it of a proper thickness.
When it boils, add a cupful of red wine and a little lemon-juice.

Original Text

Sauce for Carp and Tench.

Boil a pint of strong gravy drawn from beef, with three or four anchovies, a small bit of lemon-peel and horseradish, a little mushroom ketchup, and a great deal of black pepper. When boiled enough, strain it off, and when it is cold take off all the fat. Then add nearly half a pound of butter, well mixed with flour, to make it of a proper thickness. When it boils, add a cupful of red wine and a little lemon-juice.

Notes

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