Naples Sauce for Fish

Ingredients

• one-eighth of a pint of freshly boiled shrimps
• a large anchovy
• two shallots finely minced
• a dessert-spoonful of bruised capers
• three dessert-spoonfuls of strained lemon-juice
• a little piece of garlic not larger than a small pea
• a quarter of a pint of good stock
• a small pinch of cayenne
• half a blade of mace
• a piece of butter the size of a large egg

Method

1. 1

   Remove the shells from the shrimps and place them in an enamelled saucepan with the anchovy, shallots, capers, and lemon juice.

2. 2

   Stir over the fire for six or seven minutes, then pour in the stock and add cayenne and mace.

3. 3

   Simmer gently for a quarter of an hour, thicken with butter rolled in flour, and boil for ten minutes longer.

4. 4

   Strain the sauce, add another dessert-spoonful of lemon juice, heat without boiling, then stir in thick cream.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 985. The excerpt below is the record exactly as published.

Naples Sauce for Fish.— Take one- eighth of a pint of freshly boiled shrimps, remove the shells, and put them into an enamelled saucepan, and with them a large anchovy, freed entirely from skin and bone, two shallots finely minced, a dessert- spoonful of biiiised capers, and thi-ee dessert-spoonfuls of strained lemon -juice : a little piece of garlic not larger than a small pea can also be put in if the flavom- is liked. Stir over the fire for six or seven minutes, pour in a quarter of a pint of good stock, and add a smaU pinch of cayenne and haK a blade of mace. Simmer gently for a quarter of an hour, thicken the sauce with a piece of butter, the size of a large eg

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