Anchovy Sauce

Ingredients

• one ounce of butter
• half an ounce of flour
• one gill and a half of cold water
• one tablespoonful of anchovy sauce

Method

1. 1

   In a stewpan, mix butter and flour.

2. 2

   Add cold water and stir until smooth and boiling.

3. 3

   Remove from heat, add anchovy sauce, and pour into a sauceboat.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 88. The excerpt below is the record exactly as published.

half an oitnce of flour. 2. We mix them well with a wooden spoon. 3. We add one gill and a half of cold water. 4. We put the stewpan on the fire, and stir well with a wooden spoon until the mixture is quite smooth and boils. 5. We take the stewpan off the fire, and stand it on a piece of paper on the table. N.B. — About a quarter of an ounce of butter stirred into the sauce at the last, very much improves it. 6. We now add one tablespoonful of anchovy sauce, and stir it well into the butter sauce. 7. For serving, we pour it into a sauceboat. 2 24 National Training School for Cookery. FISH. Lesson No. 7. LOBSTER CUTLETS. Average cost of " Lobster Cutlets' {about seven). INGREDIENTS. s. d. 1 lobster 2 o o l\ o A ik oz. of butter 1 tablespoonful of cream Seasoning- and flavouring 1 oz. of flour o 1 O Or 1 egg . Bread . Parsley o O Or O Or Time required about three hours. Now we will show you how to make Lobster Cutlets. 1. We take a small lobster — it should be a hen lobster if possible. 2. We put the lobster on a board. 3. We take a chopper and break the shell of the lobster by hitting it with the blade of the chopper, not with the edge ; 1st, because it would cut the lobster in pieces, and 2nd, because it would spoil the edge of the chopper. 4. We break all the shell off the claws and back with our fingers and take out all the flesh. 5. We cut this flesh up in pieces, with a sharp knife to the size of dice. 6. If the lobster is a hen lobster we shall find a bit of coral in the neck, and a strip of it down the back. 7. We take all this coral out of the lobster and wash it carefully in cold water in a small basin. 8. We take the coral oat of the basin and put it in a mortar with one ounce of butter

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