Pineapple Sauce

Ingredients

• 2 ozs. butter
• 1 tablespoonful of anchovy sauce
• Cayenne
• Juice of 1 lemon

Method

1. 1

   Melt the butter, add the anchovy sauce, a little cayenne, the juice of one lemon, allow all to boil, stirring all the time.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 59. The excerpt below is the record exactly as published.

cayenne 1 onion Butter J cupful breadcrumbs Nutmeg. Mode. — Boil the onion in the milk until tender, take it out, put in the breadcrumbs with pepper and salt, add the butter and a little nutmeg ; serve in a tureen. 331— SHEIMP SAUCE, ^ pt. shrimps J pt. white sauce. Saucer. Mode. — Pick the shrimps or small prawns (as we don't get shrimps), if too large cut in two, add to the white sauce, boil for a few seconds and serve. Juice of a lemon is an improvement. 332— LOBSTER SAUCE. J a fresh lobster or 1 tin 1 pt. of white sauce. Mode. — Shell and chop up the lobster if fresh or if tinned, add it to the white sauce, also the juice of a lemon, and a little cayenne ; boil for a few minutes. 333— OYSTEE SAUCE. 12 large oysters 1 teaspoonful chopped ^ pt. white sauce parsley A little butter. Mode. — Put the oysters with their liquor, chopped parsley and a little butter into the white sauce, and allow only just to come to a boil, or the oysters will get tough. 334— MINT SAUCE. i pt. of vinegar 2 tablespoonfuls ^chopped 1 tablespoonful sugar mint. Mode. — Boil the vinegar and sugar together, when cold pour over the mint, and serve in a tureen with lamb. 335— TORTURE SAUCE. i pt. white sauce 2 eggs Cayenne Juice of 2 lemons. Mode. — Beat up the eggs and pour into the lemon juice, stirring quickly the one way all the time, pour into the saucepan with the white sauce, add a little cayenne^ and allow it to come to a boil, then it is ready for use. Sauces. 336— LEMON SAUCE. Juice 6 lemons 6 eggs i pt. white stock. Mode. — Squeeze the lemons into a basin, add the juice to the stock, beat up the eggs well, pour into the lemon, stir quickly one way, put into a saucepan and boil, stirring all the time. 337— SAUCE FOE BOILED PUDDINaS. ^ pt. of milk 3 eggs 2 tablespoonfuls sugar Essence of lemon or vanilla. Mode. — Boil the milk, when boiling stir in the eggs, which have been well beaten, add the sugar and essence, keep stirring all the time until it boils. 338— ONION SAUCE. 2 onions Flour 1 pt. of milk Pepper and salt. Mode. — Peel the onions, cut each into eight pieces, put on to boil with the ^milk and a little water ; when the onion is cooked, thicken with a little flour, pepper and salt to taste. 339— CELEEY SAUCE. ^ pt. of milk Pepper and salt J pt. water 1 or 2 sticks celery Flour. Mode. — Chop up the celery rather small, put on in the water with half a teaspoonful salt, allow to boil until tender, strain away part of the water and add the milk, thicfken with a little flour. 340_PEINOE SAUCE. 2 ozs. butter Cayenne 1 tablespoonful of anchovy Juice of 1 lemon

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