Pickerel, Anchovy Sauce

Ingredients

• Clean a pickerel of four pounds
• add four ounces of salt
• a carrot cut in slices
• an onion
• six branches of thyme
• six cloves
• six pepper-corns
• some parsley-roots
• a tablespoonful of vinegar
• half a pint of Spanish sauce
• two teaspoonfuls of anchovy sauce

Method

1. 1

   Clean a pickerel and put it in a fish-kettle with enough water to cover it.

2. 2

   Add salt, carrot, onion, thyme, cloves, pepper-corns, parsley-roots, and vinegar.

3. 3

   When boiling, remove to the back of the range for half an hour.

4. 4

   Mix Spanish sauce with anchovy sauce, boil, and serve with the fish.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 19. The excerpt below is the record exactly as published.

Pickerel, Anchovy Sauce. Clean a pickerel of four pounds and put it in a fish-kettle with enough water to cover it ; add four ounces of salt, a carrot cut in slices, an onion, six branches of thyme, six cloves, six pepper-corns, some parsley- roots, and a tablespoonful of vinegar. When be- ginning to boil remove the fish-kettle to the back of the range for about half an hour. Take half a pint of Spanish sauce (Art. 80), into which mix two teaspoonfuls of anchovy sauce

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