Home Recipes Cook Books Food Categories Featured

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.

Other Recipes

Carp Sauce For Fish

Put 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.

Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network


1 2 3 4 5

Viewed 1161 times.

Home Made Cookies.ca