Gobble Sauce for Fish

Name: Gobble Sauce for Fish
Yield: 1 servings
Ingredients: one ounce of butter; an ounce of flour; six table-spoonfuls of cream or new milk; a pinch of cayenne; two or three grates of nutmeg; a teaspoonful of the essence of anchovies; a teaspoonful of lime or lemon-juice; two table-spoonfuls of shelled shrimps

From Cassell's dictionary of cookery, 1892

Serves 1

Sufficient for half a pint.

Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 612. The excerpt below is the record exactly as published.

Gobble Sauce for Pish. — Put one ounce of butter into a saucepan, and mix it very smoothly wdth an ounce of flour. Add six table-spoonfuls of cream or new milk, a pinch of cayenne, two or three gi-ates of nutmeg, a tea- spoonful of the essence of anchovies, and a tea-spoonful of lime or lemon-juice. Stir in two tablc-sjjoonfuls of shelled shrimps

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