Fish Sauce

Ingredients

• one pint of fish stock
• two teaspoonfuls of flour
• a shred or two of lemon peel
• four drops of essence of anchovy
• half a teaspoonful of lemon-juice
• two teaspoonfuls of cream

Method

1. 1

   Mix flour with cold fish stock and boil until thickened.

2. 2

   Add cream, anchovy, and lemon juice (remove from heat before adding lemon juice).

3. 3

   Adjust salt to taste.

Nutrition per serving

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 4. The excerpt below is the record exactly as published.

fish sauces and for oyster soup. IDcgetatfan Stocft^ One pound of Egyptian lentils, six ounces of pearl barley, three carrots, six onions, a bunch of sweet herbs, a stick of celery, or a teaspoonful of celery seeds, four cloves, a blade of mace, a dessertspoonful of salt. Put a gallon of water into a large sauce- pan^ with a well-fitting lid, put in also the pearl barley. Put on the fire, and when the water is boiling add the other ingredients. Simmer slowly for six or eight hours by the * See note on Saucepans, page i, Soups. * Garnished with spoons of sJiell and horn Stood the birchen dishes of smoking corn,* Whittier. STOCKS. * / carCt say that she gave them any tea. But there were eggs^ fruity coffje^ breads fish, honey. With Scio wine, — and all for love, not money* — Byron. side of the fire. Strain the stock through a fine sieve, and put it aside for use. jpisb Sauce^ One pint of fish stock, two teaspoonfuls of flour, a shred or two of lemon peel, four drops of essence of anchovy, half a teaspoonful of lemon-juice ; two teaspoonfuls of cream

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