Brown Fish Sauce

Ingredients

• One ounce of flour
• One ounce of butter
• Half a pint of gravy or stock
• Two tablespoonfuls of fish stock
• One small eschalot
• Two mushrooms
• Browning

Method

1. 1

   Melt the butter, and fry the finely chopped eschalot and mushrooms for about five minutes, without letting them brown; then stir in the flour, add the gravy, fish stock, two or three drops of Harvey sauce, and a little browning; let it simmer for about twenty minutes.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 22. The excerpt below is the record exactly as published.

BROWN FISH SAUCE Ingredients One ounce of flour. Harvey sauce. One ounce of butter. One small eschalot. Half a pint of gravy or stock. Two mushrooms. Two tablespoonfuls of fish stock. Browning

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