Sauce, for Carp or boiled Turkey

Ingredients

• Rub lb. of butter
• a teaspoonful of flour
• near a quarter of a pint of thick cream
• half an anchovy chopped fine
• a large spoonful of real India soy
• a little water
• some salt
• half a lemon

Method

1. 1

   Rub butter with flour, add water, and melt.

2. 2

   Stir in thick cream and chopped anchovy, heating gently.

3. 3

   Add soy for color, salt, and lemon juice, stirring to prevent curdling.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 439. The excerpt below is the record exactly as published.

SAUCE, for Carp or boiled Turkey. — Rub lb. of butter with a teaspoonful of flour, put to it a little water, melt it, and add near a quarter of a pint of thick cream, and half an anchovy chopped fine, not washed ; set it over the fire, and as it boils up, add a large spoonful of real India soy. If that does not give it a fine colour, add a little more. Turn it into the sauce- tureen, and put some salt and half a lemon

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