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Genoese Sauce For Stewed Fish

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

This sauce is made by stewing fish. Make marinade of carrots, parsley

roots, onions, mushrooms, a bay-leaf, some thyme, a blade of mace, a few

cloves, and some spices: fry the whole white in butter; pour in a pint

of white wine, or less, according to the quantity of sauce required; put

in the fish, and let it stew thoroughly to make the sauce. Then take a

little browned flour and butter, and mix it with the reserved liquor;

add three or four spoonfuls of gravy from veal jelly; let these stew

very gently on the corner of the stove; skim off the grease; put in a

little salt and cayenne pepper, and add two spoonfuls of the essence of

anchovy and a quarter of a pound of butter kneaded with flour. Squeeze

in the juice of a whole lemon, and cover the stewed fish with this

sauce, which ought to be made thick and mellow.

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