Arracuda

Ingredients

• one tablespoonful of butter
• two tablespoonfuls of flour
• one cupful of claret
• one-half teaspoonful of kitchen bouquet
• a bunch of parsley, chopped
• one-half pound of butter
• two chopped anchovies

Method

1. 1

   Brown a chopped onion in butter, sprinkle in flour, stir and add claret, kitchen bouquet, and chopped parsley.

2. 2

   Simmer slowly for half an hour, then pass through a sieve into another saucepan.

3. 3

   Add butter and chopped anchovies, heat thoroughly, and serve in a heated saucedish.

4. 4

   Garnish with slices of boiled beet and parsley.

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 9. The excerpt below is the record exactly as published.

ARRACUDA — Brown a chopped onion in one tablespoonful of butter, sprinkle in two tablespoonfuls of flour, stir and add one cupful of claret, one- half teaspoonful of kitchen bouquet and a bunch of parsley, chopped line. Simmer slowly one-half hour and then pass through a sieve into another saucepan ; add, little by little, one-half pound of butter and two chopped anchovies

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