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Dutch Sauce For Carp Or Tench

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







Take six fine anchovies well washed and picked, put them in a stewpan,

add to them four spoonfuls of vinegar, eight spoonfuls of water, one

large onion sliced, two or three blades of mace, and four or five

cloves. Let them stand one hour before the sauce is wanted; set them on

the stove, and give them a boil up; strain the liquor into a clean

stewpan; then add the yolks of four eggs well beaten; put to it some

good thick melted butter; add half a pint of very nice thick cream. Mix

all these well together; put it on a slow fire; stir it till it boils;

season to your taste.











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