Lobster Sauce

Ingredients

• one quarter tin lobster
• one ounce butter
• one half ounce flour
• one half pint cold water
• two table-spoonfuls cream
• one quarter tea-spoonful salt
• one salt-spoonful pepper
• one dessert-spoonful essence of anchovy

Method

1. 1

   Melt the butter in a small sauce-pan, add the flour, stir well together, add the water, stir till boiling; cook for two minutes, then add the pepper and salt, the anchovy essence and the cream, stir well together, then take the pan from the fire.

2. 2

   Remove the lobster from the tin, cut in small square pieces, place them in the sauce-pan, and return the pan to the side of the fire till all is well heated through, but do not let it boil again.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 118. The excerpt below is the record exactly as published.

Lobster Sauce. — One quarter tin lobster, one ounce butter, one half ounce flour, one half pint cold water, two table-spoonfuls cream, one quarter tea-spoonful salt, one salt-spoonful pepper, one dessert-spoonful essence of an- chov

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