Pike, Matelote Sauce

Ingredients

• a teaspoonful of sugar
• two ounces of fresh butter
• a quarter of a hundred of small button-onions
• a dessert-spoonful of flour
• a glass of claret
• a pint of water or stock
• a bunch of sweet herbs
• a teaspoonful of salt
• half a teaspoonful of pepper
• a tablespoonful of essence of anchovy
• two or three drops of browning

Method

1. 1

   Dissolve sugar in a stewpan over a quick fire, then add butter and onions.

2. 2

   Shake until brown, then add flour, claret, and gradually water or stock.

3. 3

   Stir until boiling, add herbs, salt, pepper, and sugar.

4. 4

   Simmer gently until thick and smooth, then add essence of anchovy and browning if needed.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1212. The excerpt below is the record exactly as published.

Pike, Matelote Sauce for.— Put a tea- spoonful of sugar into a stewpan, and place it over a quick fire. When it has dissolved, and is beginning to colour, put with it two ounces of fresh butter and a quarter of a hundred of small 1)utton-onions. Shake these over the fire iintil they are brown, then add a dessert-spoon- ful of flour, a glass of claret, and, gradually, a pint of water or stock. Stir the sauce till it boils, then put with it a bunch of sweet herbs, a tea-spoonful of salt, half a tea-spoonful o£ pepper, and a lump of sugar. Simmer gently, and skim carefully until the sauce is thick and smooth, and the flavoiu- is drawn out of the herbs ; then stir into it a table-spoonful of essence of anchovj^ half a tea-spoonful of Liebig's Extract of Meat, and two or three drops of browning

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