Other Recipes from SAUCES.A Rich Brown Gravy.
A Good Gravy For Roast Fowls.
Another Excellent Receipt.
A Fine Sauce For Steaks.
A Fish Sauce Without Butter.
A Fine Fish Sauce.
Sauce For Ducks.
Apple Sauce For Goose.
To Draw Good Gravy.
Sauce Robert For Steaks.
Savory Herb Powder.
English Egg Sauce.
Carp Sauce(Sauces.) - (The Lady's Own Cookery Book)
One pint of Lisbon wine, with a small quantity of mace, cloves, and
cinnamon, three anchovies, a bit of bay-leaf, a little horseradish not
scraped, and a slice or two of onion; let the whole boil about a quarter
of an hour, and, when cold, mix as much flour with the sauce as will
make it of a proper thickness. Set it over the stove; keep it stirred
till it boils. Just before you serve up, put in a quarter of a pint of
cream, more or less according to the thickness of your sauce.
Boil the carp in as much water as will cover them, with some wine, a
little vinegar, and slices of lemon and onion.
Carp Sauce For FishPut a little lean bacon and some slices of veal at the bottom of a
stewpan, with three or four pieces of carp, four anchovies, an onion,
two shalots, and tarragon, or any root to flavour to your taste. Let it
remain over a very slow fire for half an hour, and, when it begins to
thicken, or to stick to the pan, moisten it with a large glass of white
wine, two spoonfuls of cullis, and the same quantity of broth. Skim and
strain it through a sieve; it will want no salt.
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