Sauce, for any kind of Fish

Ingredients

• Take a little of the water that drains from the fish
• add an equal quantity of veal gravy
• an onion
• an anchovy
• a spoonful of ketchup
• a glass of sherry
• thicken with butter
• rolled in flour
• a spoonful of cream

Method

1. 1

   Boil fish water and veal gravy together.

2. 2

   Add onion, anchovy, ketchup, and sherry.

3. 3

   Thicken with butter rolled in flour and add cream.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 438. The excerpt below is the record exactly as published.

SAUCE, for any kind of Fish. — Take a little of the water that drains from the fish ; add an equal quantity of veal gravy ; boil them together, and put it into a saucepan, with an onion, an anchovy, a spoonful of ketchup, and a glass of sherry ; thicken with butter rolled in flour, and a spoonful of cream

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