Anchovy Sauce

Ingredients

• Two ounces of butter
• two tablespoonfuls of flour
• a tumblerful of boiling water
• three teaspoonfuls of the essence of anchovies
• the juice of half a lemon

Method

1. 1

   Melt the butter, mix in the flour smoothly, then add boiling water.

2. 2

   Stir in the essence of anchovies and lemon juice, let boil once more, then pour into a tureen.

As published

This recipe was extracted from A handbook of fish cookery (1897) by Lucy H. Yates, page 7. The excerpt below is the record exactly as published.

Anchovy Sauce. — Two ounces of butter melted, two tablespoonfuls of flour mixed smoothly with it, a tumblerful of boiHng water. When this has boiled stir in gradually three teaspoonfuls of the essence of anchovies, and add the juice of half a lemon

Cook this with the app: pantry check, scaling, and the assistant.