Grayling, Sauce for

Ingredients

• Put a tablespoonful of sherry, or any white wine
• one teaspoonful of anchovy essence
• the juice of half a lemon
• a teaspoonful of powdered herbs
• an inch of lemon-rind
• two cloves
• six peppercorns
• a shallot finely minced
• three ounces of butter
• a tablespoonful of flour
• a quarter of a pint of cream or new milk

Method

1. 1

   Put wine, anchovy essence, lemon juice, herbs, lemon rind, cloves, peppercorns, and minced shallot in a saucepan.

2. 2

   Shake over the fire for 5-6 minutes; strain and mix with butter, flour, and cream.

3. 3

   Simmer gently, stirring until hot but do not boil.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 649. The excerpt below is the record exactly as published.

Grayling, Sauce for.— Put a table- spoonful of sherry, or any white wine, into a saucepan, with one tea-spoonful of anchovy essence, the juice of half a lemon, a tea-spoonful of powdered herbs, of which two parts shoidd be parsley and one thjTne, an inch of lemon- rind, two cloves, six peppercorns, and a shallot finely minced. Shake the pan over the fire for five or six minutes ; strain the gravy, and mix Avith it tlu-ee ounces of butter, a table-spoonful of flour, and a quarter of a pint of cream, or new milk

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