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English cookbook, 1815
Page 52
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White fish sauce for a brace of Carp Take four anchovies, eight large spoonfulls of white wine, four spoonfulls of vinegar, an onion sliced, half a nutmeg grated, a little mace, & four cloves. - Boil all together, - then thicken it with half a pound of Butter, & a little flour blended together, & as much cream as will make it a proper thickness. - This sauce is very good with other boiled fish by leaving out the wine & putting gravy or water instead - Miss Parry two or three spoonsful of cream, a little Nutmeg Stir it together till it is quite thick, put a bit of butter rolled in flour, and shake it round: Lay the pigeons in the dish put the gravy to the rice, mix them together, pour it over them Mrs Mason
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White fish sauce for a brace of Carp Take four anchovies, eight large spoonfulls of white wine, four spoonfulls of vinegar, an onion sliced, half a nutmeg grated, a little mace, & four cloves. - Boil all together, - then thicken it with half a pound of Butter, & a little flour blended together, & as much cream as will make it a proper thickness. - This sauce is very good with other boiled fish by leaving out the wine & putting gravy or water instead - Miss Parry two or three spoonsful of cream, a little Nutmeg Stir it together till it is quite thick, put a bit of butter rolled in flour, and shake it round: Lay the pigeons in the dish put the gravy to the rice, mix them together, pour it over them Mrs Mason
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