Neapolitan Sauce

Ingredients

• an ounce of butter
• a tablespoonful of flour
• half a pint of good stock
• a glass of Madeira or sherry
• a little tomato sauce

Method

1. 1

   Chop fish trimmings and bones, place in a stewpan with butter, minced bacon, carrots, and onions.

2. 2

   Stir until browned, add flour, and brown again.

3. 3

   Add stock, wine, and tomato sauce.

4. 4

   Simmer for five minutes, pass through a sieve, and boil again in a fresh saucepan.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 68. The excerpt below is the record exactly as published.

Neapolitan sauce. Heat up again and pour it over the fish before serving. 9<5 STANDARD COOKERY. Stewed macaroni, with which a little Parmesan cheese has been mixed, is usually served with this dish. To make the Neapolitan sauce chop up any odds and ends of fish trimmings and bones and place them in a stewpan with an ounce of butter, a little minced bacon, and some slices of carrots and onions. Stir until well browned and then add a tablespoonful of flour. When this also is browned, add half a pint of good stock, a glass of Madeira or sherry and a little tomato sauce

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