Pike, Sauces for

Ingredients

• a small teaspoonful of flour
• six ounces of clarified butter
• a quarter of a pint of milk or cream
• a small anchovy
• a tablespoonful of Indian soy
• a little salt
• a little cayenne if necessary
• a dessert-spoonful of strained lemon-juice

Method

1. 1

   Mix flour with water to make a smooth paste.

2. 2

   Stir into clarified butter, add milk or cream and chopped anchovy.

3. 3

   Heat until near boiling, then add soy, salt, and cayenne.

4. 4

   Just before serving, stir in lemon juice.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1213. The excerpt below is the record exactly as published.

Pike, Sauces for. — Plain melted butter, brown caper sauce, Dutch sauce, piquant sauce, or anchovy sauce may all be served with pike. Or, if preferred, a sauce may be used prepared as follows ; — Mix a small tea-spoonful of flour with as much water as will make it into a smooth paste. Stir this into six ounces of clari- fied butter. Add a quarter of a pint of milk or cream and a small anchovy which has been freed from skin and bone and chopped small. Stir the sauce over the fire until it is on the point of boiling, then add a table-spoonful of Indian soy, and a little salt and cayenne if necessary. Just before sending the sauce to table, stir into it a dessert-spoonful of strained lemon- juice

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