Anchovy Sauce for Salmon

Ingredients

• about four tablespoonfuls of good salad oil
• three tea-spoonfuls of good vinegar
• a tea-spoonful of chilli vinegar
• a tea-spoonful of tarragon vinegar
• a table-spoonful of dry mustard
• a tea-spoonful of chopped spring onions
• a tea-spoonful of chopped chervil
• three or four gherkins, finely minced
• a tea-spoonful of anchovy

Method

1. 1

   Move the speck, add a pinch of salt, and gradually add the salad oil while beating the sauce well.

2. 2

   Stir in the vinegars, mustard, spring onions, and chervil.

3. 3

   Optionally, add minced gherkins or anchovy.

4. 4

   The sauce should have the consistency of thick cream.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1659. The excerpt below is the record exactly as published.

about four table- spoonfuls of good salad oil. Beat the sauce well between every addition. Afterwards stir in, very gradually, three tea-spoonfuls of good \anegar, a tea-spoonful of chilli vinegar, and a tea-spoonful of tarragon vinegar, and add a table-siDOonful of dry mustard, a tea-spoonful of chopped spring onions, and a tea-spoonful of chopped chervil. If liked, three or four gherkins, finely minced, or a tea-spoonful of anchovy, may be added to the sauce, which ought to be of the consistence of thick cream. Garnish the salmon with capers, gherkins, or olives. If more con- venient, the salmon can be fried and served in the same way ; it is, however, best when broiled. To prepare it for frying, mix a table-spoonful of finely-grated bread-crumbs with the tenth part ■of a nutmeg grated, a small pinch of pepper, and a tea-spoonful of shred parsley. Brush the fish with clarified butter, and sprinkle the seasoned crumbs over it. Fry in plentj' of hot fat till done enough. Drain it well, and serve with the same sauce as if it were grilled. This sauce should be made half an hour before the cooking of the fish is commenced, and should be kept in a cool place, or upon ice, till wanted. If preferred, tomato sauce may be used instead of tartar sauce. Time to broil the fish, half an hour; to fry it, twenty minutes. Probable co.st, salmon Is. per pound when in full season. Sufiicient for five or si.x: persons. Salmon, Anchovy Sauce for {sec Anchovy Sauce for Salmon

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