Anchovy Sauce

Ingredients

• a teaspoonful of essence of anchovy
• a few drops of chilli vinegar
• a little cayenne

Method

1. 1

   Prepare some white sauce, add a little cayenne, and add when the sauce is over the fire a teaspoonful of essence of anchovy.

2. 2

   To render it a little piquant add a few drops of chilli vinegar.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 47. The excerpt below is the record exactly as published.

Anchovy Sauce Prepare some white sauce, add a little cayenne, and add when the sauce is over the fire a teaspoonful 122 COOKERY A LA MODE of essence of anchovy. To render it a little piquant add a few drops of chilli vinegar. Many persons think this an improvement. Apple Sauce Take half a dozen good cooking-apples, pare and core them. Then put them into a stewpan with just sufficient water to moisten them ; boil till soft. Add a little Demerara sugar, a piece of butter the size of a pigeon's egg. Beat up with a fork, and place in the tureen, &c. Sauce a I'Aurore Make a white sauce with three-quarters of a pint of veal gravy. Add the white outside of a mush- room, a small onion, a sprinkle of cayenne, and a table-spoonful of essence of anch

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