gluten-freenut-freeegg-freesoy-free

Sauce, a la Cruster, for Fish

Name: Sauce, a la Cruster, for Fish
Yield: 7 servings
Ingredients: a # lb. of butter; a lb. of the best anchovies; 6 blades of pounded mace; 10 cloves; 40 berries of black pepper; a faggot of sweet herbs; half a pint of the best sherry; n pint and a half of strong gravy

From Consult me, 1902

Serves 7

Use by boiling some in butter while melting.

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 437. The excerpt below is the record exactly as published.

SAUCE, a la Cruster, for Fish. — Thicken a # lb. of butter with flour, and brown it ; then put to it a lb. of the best anchovies cut small, 6 blades of pounded mace, 10 cloves, 40 berries of black pepper and allspice, a few small onions, a faggot of sweet herbs, (name- ly— savoury, thyme, basil, and knotted maijoram) and a little parsley and sliced horse-radish ; on these pour half a pint of the best sherry, and n pint and a half of strong gravy

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