Genevese Sauce (for fish)

Ingredients

• two ounces of fresh butter
• three ounces of lean ham
• a sprig of thyme
• a sprig of parsley
• a scraped carrot
• a bay-leaf
• a blade of mace
• a small onion
• one table-spoonful of flour
• one pint of good stock
• a large wine-glassful of white wine
• a dessert-spoonful of lemon-juice

Method

1. 1

   Melt butter, add ham and herbs, simmer for 30 minutes.

2. 2

   Mix in flour, then gradually add stock.

3. 3

   Simmer for an hour, strain, return to pan, thicken, and add wine and lemon juice.

4. 4

   Serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 587. The excerpt below is the record exactly as published.

two ounces of fresh butter into a stewpan. Let it melt, then add three ounces of lean ham, cut into small pieces, a sprig of thyme, a sprig of parsley, a scraped carrot, a bay-leaf, a blade of mace, and a small onion, stuck with three cloves. Simmer gently for half an hour, then mix in, very smoothly, one table-spoonful of flour. Simmer three or four minutes longer, and pour in by degrees one j pint of good stock. Let aU stew gently for an hour. Strain, and return the sauce to the pan, thickening it with a little flour and butter, and adding a large wine-glassful of white wine, and a dessert- spoonful of lemon- juice

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