Anchovy Sauce
From European and American cuisine, 1914
Serves 1
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 69. The excerpt below is the record exactly as published.
Anchovy Sauce. — Mix 1 tablespoonful flour with Yt cup cold water in a saucepan; add the yolks of 2 eggs; when this is well mixed, add gradually lYs cup of boiling water ; place the saucepan over the fire ; add 2 ounces of butter in small pieces ; stir constantly until it begins to boil ; then remove to side of stove, add 1 table- spoonful anchovy essence, 4 finely pounded boneless anchovies; season with 1 even teaspoonf ul salt and the juice of Yt lemon ; mix well, and serve. Shrimp Sance.— Mix in a small saucepan 1 heaping table- spoonful fiour with Yf cup cold water ; add 1 even teaspoonf ul salt, the yolks of 2 eggs, and Y4 teaspoonf ul nutmeg ; when this is weU mixed add slowly lYi cup boiling water, while stirring constantly ; place the saucepan over the fire, and add gradually 2 ounces butter ; continue stirring until just about to boil ; add Y* cupful fine-cut shrimps, and 1 tablespoonful lemon juice. Crab and Lobster Sauce.— May be prepared in the same way as shrimp sauce. Serve with baked or boiled fish. Lobster Sauce. — Place a small saucepan with 1 tablespoonful fine-ohopped onion and 1 tablespoonful butter over the fire ; add 6 SAUCES. 108 ooanely pounded black peppers, y% bay leaf; oook 6 minutes; add 1 tablespoonfnl flour, stir a few minutes ; then add 1 pint boiling white broth ; season with 1 even teaspoonful salt
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