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.
Apple Sauce For Goose.
To Draw Good Gravy.
Sauce Robert For Steaks.
Savory Herb Powder.
English Egg Sauce.
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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