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Carp Sauce For Fish

(Sauces.) - (The Lady's Own Cookery Book)







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.











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