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Light Brown Sauce For Carp

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







To the blood of the carp put thyme, parsley, onions, and anchovies; chop

all these small, and put them together in a saucepan. Add half a pint of

white wine, a quarter of a pint of elder vinegar, and a little tarragon

vinegar: mix all these together, set the pan on the fire, and boil till

it is almost dry. Mix some melted butter with the sauce, and pour it on

the fish, being plain boiled.











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