Anchovy Sauce

Ingredients

• a tablespoon of butter
• a tablespoon of flour
• a pint of boiling water
• a teaspoon of anchovy paste
• quarter of a saltspoon of pepper
• a palatable seasoning of salt

Method

1. 1

   Put butter and flour in a saucepan over the fire and stir until smoothly blended.

2. 2

   Gradually stir in boiling water, anchovy paste, pepper, and salt.

3. 3

   Stir until it boils and is smooth, then serve in a sauce-bowl.

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 109. The excerpt below is the record exactly as published.

ANCHOVY SAUCE. For a pint of anchovy sauce put over the fire in a saucepan a tablespoon each of butter and flour and stir them until they are smoothly blended ; then gradually stir in a pint of boiling water a teaspoon of anchovy paste, quarter of a saltspoon of pepper, and a pal- atable seasoning of salt ; stir the sauce over the fire until it boils and is perfectly smooth, and then serve it in a sauce-bowl. Potted anchovies, or those packed in small glass jars, can be used instead of anchovy paste, but they must first be reduced to a smooth pulp by pounding them in a mortar, and removing all the bones ; a larger proportion of this paste will be required for the sauce than of the anchovy paste, which is put up in small blue china jars ; enough must be used to properly season and color the sauce. APPLE SAUCE. Pare, core, and slice half a dozen juicy apples, and cook them till tender, along with the yellow rind of a lemon, in an earthenware jar placed in a pot of boiling water. The pot should be closely covered, and care taken that none of the water enters the jar containing the apples. When softened and perfectly tender remove the lemon peel, and beat the apples to a smooth pulp, along with a little butter, sugar, and a little grated nutmeg. BECHAMEL SAUCE. Chop one pound of lean veal and half a pound of lean ham in small pieces, a half-dozen mushrooms, and one small onion sliced, two cloves, one blade of mace, a pinch of thyme, and the same of sweet marjoram, and two tablespoons of butter ; add one pint and a half 122 SAUCES. 123 of white stock or gravy, and stew all gently for an hour and a half ; then mix some of the gravy with a teacup of flour, make very smooth, and add to it a pint of rich cream. Add this to the sauce, let it boil for a quarter of an hour, stirring constantly, then strain and season with salt and pepper. BUTTER A LA MAITRE D'HOTEL. Quarter of a pound of fresh butter, one and a half tablespoons of parsley, chopped fine, half a teaspoon of salt, one pinch of white pepper, and the juice of two lemons. Cream the butter perfectly, beat in the salt, pepper and lemon juice, add the parsley, and serve.' If preferred, a tablespoon of vinegar and a tablespoon of mixed mustard may be added. CURRY SAUCE. One tablespoon of butter, one of flour, one teaspoon of curry powder, one slice of onion, one large cup of stock, salt and pepper to taste. Cut the onion fine, and fry brown in butter. Add the flour and curry powder. Stir for one minute, add the stock, and season with the salt and pepper. Simmer five minutes ; then strain and serve. This sauce can be served with a broil or saute" of meat or fish. CELERY SAUCE. Wash and cut into inch pieces a fresh young head of celery, and boil it till tender in veal stock or in milk and water. Season this with white pepper, nutmeg and salt, and thicken it with a mixture of butter and flour. Another simple celery sauce consists of drawn butter, made with a decoction of celery seeds, and seasoned as above. CAPER SAUCE. Caper sauce is made by mixing a gill of capers, with some of their pickle-vinegar, into the drawn butter prepared as follows : DRAWN BUTTER. ' ' When I made my first attempts at becoming a cook it seemed as if every recipe for certain dishes ended with these words, ' Serve with drawn-butter sauce. ' How to make it I did not know, and I dared not ask. I felt that if I did, every older housewife would regard me as we used to the dull boy in school who begged us to tell him how many eighths there were in a whole, and how we knew. ' Intuitive knowledge ' of anything pertaining to keeping house was denied me, but after many experiments rules were evolved, and have never failed to give satisfaction." Take two large tablespoons of butter and one tablespoon of flour, and nearly one cup of milk ; before putting in the milk, mix the butter and flour thoroughly with a wooden spoon ; then add the milk or the same quantity of water, a teaspoon of salt and a little white pepper. Set this over the fire, and stir it continually till nearly boiling. This is melted butter, or drawn-butter, as it is called in the language of the kitchen ; being the basis of a number of sauces, its preparation is important. 124 HOME DISSERTATIONS. EGG SAUCE. Two hard-boiled eggs chopped fine, and added to hot drawn butter. This is an excel- lent sauce for fish. It is also good on potatoes, and one of which children are very fond. HOLLANDAISE SAUCE. Half a teacup of butter, the juice of half a lemon, the yolks of two eggs, a speck of cayenne, half a cup of boiling water, half a teaspoon of salt. Beat the butter to a cream ; then add the yolks, one by one, the lemon juice, pepper and salt. Place the bowl in which these are mixed in a saucepan of boiling water. Beat with an egg-beater until the sauce begins to thicken, it will take about a minute, and add the boiling water, beating all the time. When like a soft custard it is done. The bowl, if thin, must be kept over the fire only about five minutes, provided the water boils all the time. The sauce should be poured around meat or fish when it is on the dish. LOBSTER SAUCE. One small lobster, four tablespoons of butter, two of flour, one-fifth of a tablespoon of cayenne, two tablespoons of lemon juice, one pint of boiling water. Cut the meat into dice. Pound the "coral" with one tablespoon of butter

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