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.
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To Draw Good Gravy.
Sauce Robert For Steaks.
Savory Herb Powder.
English Egg Sauce.
Fish Sauce No 1(Sauces.) - (The Lady's Own Cookery Book)
One pound of anchovies, stripped from the salt, and rinsed in a little
port wine, a quarter of an ounce of mace, twelve cloves, two races of
ginger sliced, a small onion or shalot, a small sprig of thyme, and
winter savory, put into a quart of port wine, and half a pint of
vinegar. Stew them over a slow fire covered close; strain the liquor
through a hair sieve, cover it till cold, and put it in dry bottles. By
adding a pint of port wine and the wine strained that the anchovies were
rinsed in you may make an inferior sort. When used, shake it up: take
two spoonfuls to a quarter of pound of butter; if not thick enough add a
Fish Sauce No 10Boil a bit of horseradish and anchovy in gravy with a little lemon-peel
and mace; add some cream; thicken it with flour and butter. If you have
no gravy, ketchup is a good substitute; but a little always put in is
Fish Sauce No 11Boil a piece or two of horseradish in gravy; put into it a bit of mace
and lemon-peel; add a little anchovy, either before or after it has been
boiled; thicken with cream, and add a spoonful of elderberry vinegar:
let the acid be the last thing for fear of curdling it. If you have no
gravy, ketchup and water is a good substitute.
Fish Sauce No 12Take a quarter of a pint of gravy, well boiled with a bit of onion,
lemon-peel, and horseradish, four or five cloves, a blade of mace, and a
spoonful of ketchup; boil it till it is reduced to four or five
spoonfuls; then strain it off, and put to it four or five spoonfuls of
cream; thicken it with butter, and put in a spoonful of elder vinegar or
lemon-juice: anchovies are sometimes added.
Fish Sauce No 13Take two quarts of claret or port, a pint, or more, to your taste, of
the best vinegar, which should be tart, one pound of anchovies unwashed,
the pickle of them and all, half an ounce of mace, half a quarter of an
ounce of cloves, six or eight races of ginger, a good piece of
horseradish, a spoonful of cayenne pepper, half the peel of a lemon, a
bunch of winter savory and thyme, and three or four onions, a piece of
garlic, and one shalot. Stew all these over a slow fire for an hour;
then strain the liquor through a coarse sieve, and bottle it. You may
stew the ingredients over again with more wine and vinegar for present
use. When you use it, it must be put into the saucepan with the butter,
instead of water, and melt it together. If you keep it close stopped, it
will be good many years.
Fish Sauce No 14Take twenty-four large anchovies, bones and all, ten or twelve shalots,
a handful of horseradish, four blades of mace, one quart of Rhenish, or
any white wine, one pint of water, one lemon cut in slices, half a pint
of anchovy liquor, one pint of claret, twelve cloves, half a
tea-spoonful of cayenne pepper: boil them till reduced to a quart;
strain off and bottle the liquor. Two spoonfuls will be sufficient to
one pound of butter.
Fish Sauce No 15A spoonful of red wine, and the same of anchovy liquor, put into melted
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