Anchovy Sauce
From Mrs. Roundell's Practical cookery book, 1898
Serves 8
Serve hot, sufficient for eight persons.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 90. The excerpt below is the record exactly as published.
Anchovy Sauce. — The usual method of making this Sauce is to stir anchovy essence into melted butter, a method which generally gives an unpleasant flavour of fish oil to the sauce. A far better, but much more troublesome, plan is to take two anchovies from the tin, drain them (see page 96), scald them, and wipe them free from every trace of oil. Take out their spines, mash them, and pass them through the sieve. Add the pulp of the anchovies to half a pint of good veloute sauce, heat it up in the bain-marie, and as you are about to serve it stir into it, off the fire, or beat up, with a little of the veloute in a cup, the yolk of one raw egg
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Cook this with the app: pantry check, scaling, and the assistant.