Anchovy Sauce
From Domestic and economical cookery recipes, 1897
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 35. The excerpt below is the record exactly as published.
ANCHOVY SAUCE. INGREDIENTS. J, pint English melted butter | 1 dessertspoonful anchovy 2 tableepoonsful cream | sauce METHOD. Add the anchovy and cream after the melted butter has boiled. No. 268. GOOSEBERRY SAUCE. INGREDIENTS. 1 lb. green gooseberries | Sugar to taste £ pint melted butter | METHOD. Stew the gooseberries until they are quite tender, but not overdone. Rub them through a sieve, then add them to the melted butter and sugar. This is an old-fashioned sauce, which is sometimes served with mackerel, boiled lamb, and roast goose. No 269. CRAB SAUCE. INGREDIENTS. 1 moderate sized crab 1 oz. butter f oz. flour 2 tablespoonsful cream 1 dessertspoonful anchovy sauce
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