Anchovy Sauce

Ingredients

• ^ pt. white sauce
• 1 tablespoonful anchovy
• A little cayenne

Method

1. 1

   Make the white sauce, when boiling stir in quickly the anchovy, and a little cayenne.

Nutrition per serving

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 57. The excerpt below is the record exactly as published.

A little cayenne. Mode. — Put the butter in a saucepan, place on the stove until it is melted nicely, add the juice of the lemon and cayenne ; serve in a sauce tureen. 314— MELTED BUTTEE (Another Way). J lb. of butter j pt. of water 1 teaspoonful of flour Salt and pepper to taste. Mode. — Eub the flour in the butter until perfectly smooth in a saucepan, put on the fire and pour the water in very slowly until all is nicely blended ; allow it to come to the boil ; pepper and salt to taste. 315— PARSLEY SAUCE. J pt. of white sauce 1 teaspoonful chopped par- Pepper and salt sley. Mode. — Make your white sauce, and when just boiling add the parsley very finely chopped. Sauces, 316— EGG SAUCE. ^ pt. white sauce 1 hard-boiled egg. Mode. — Make the white sauce and chop up the egg rather small ; when boiling add the egg. 317— ANCHOYY SAUCE. ^ pt. white sauce 1 tablespoonful anchovy A little cayenne sauce. Mode. — Make the white sauce, when boiling stir in quickly the anchovy, and a little cayenne, 318— CAPEE SAUCE, i pt. white sauce 1 eggcupful of capers 1 tablespoonful of the liquor or vinegar. Mode. — Make the white sauce and add the capers with the liquor and boil. 319— GENEVESE SAUCE. J lb. butter 1 tablespoonful tomato 1 tablespoonful anchovy sauce

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