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Sauce For Carp And Tench

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







Boil a pint of strong gravy drawn from beef, with three or four

anchovies, a small bit of lemon-peel and horseradish, a little mushroom

ketchup, and a great deal of black pepper. When boiled enough, strain it

off, and when it is cold take off all the fat. Then add nearly half a

pound of butter, well mixed with flour, to make it of a proper

thickness. When it boils, add a cupful of red wine and a little

lemon-juice.











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