Anchovy Sauce
From Sea Cookery, 1911
Presented as published in 1911. 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 Sea Cookery (1911) by Richard Bond, page 41. The excerpt below is the record exactly as published.
- pint water or milk 1 tablespoonful finely-chopped parsley pinch of salt Melt the butter in a pan, when melted stir in the flour thoroughly. Add the water gradually, stirring all the time, add the salt. Allow to simmer ten minutes, mix in the parsley, and serve. ANCHOVY SAUCE. Proceed as above, but use half-dessertspoonful anchovy essence in the place of parsley. SWEET SAUCE. 1 tablespoonful butter pinch of salt 1 tablespoonful flour
Cook this with the app: pantry check, scaling, and the assistant.