Sauce for Freshwater Fish

Ingredients

• half a dozen mushrooms
• half a dozen onions
• a clove of garlic
• a glass of claret

Method

1. 1

   Mince the vegetables and put them into a saucepan, pour over them as much stock as will cover them, and simmer gently till the sauce is pleasantly flavoured.

2. 2

   Strain the liquor through a jelly-bag, and press with the back of a wooden spoon to obtain as much sauce as possible.

3. 3

   Add the claret, boil up once more, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1712. The excerpt below is the record exactly as published.

Sauce for Freshwater Pish.— Mince half a dozen mushrooms, half a dozen onions, and a clove of garhc. The latter may be omitted. Put the vegetables into a saucepan, pour over them as much stock as will cover them, and simmer gently till the sauce is plea- santly flavoured. Strain the liquor through a jelly-bag, and press with the back of a wooden spoon to obtain as much sauce as possible. Add a glass of claret, boil up once more, and serve." A few di-ops of anchovy essence may be added or not, as preferred, and the sauce may be thickened with brown thickening. Sauce for Relishing Beef Hot or Cold.— Put two tea-spoonfuls of prepared mustard into a large cup, and mix with it a tea-spoonful of powdered sugar, a salt-spoonful of salt, and five table-spoonfuls of good vinegar. Stir this preparation briskly for two or three minutes with a wooden or silver fork, then pour it into a tureen in which has been placed a stick of horseradish finely grated ; stir the mixture again, and serve. Probable cost of horseradish, 2d. per stick. Sufiicient for five or six persons. Sauce Mirepoix, or Essence of Vegetables, for Flavouring. — When stock is already prepared for sauce, and it re- quires flavouring, proceed as follows : — Take a shced carrot, a sliced onion, two sticks of celery cut small, a bunch of parsley, a sprig of thjTne, and a bay-leaf, together with a shallot and an inch or two of raw ham or bacon-rind, if these are at hand. Dissolve a slice of fresh butter in a saucepan, and stir the above ingredients briskly in this over a sharp fire until they become brightly browned. Pour over them as much stock as will cover this, and simmer gently. Add pepper and a little spice, if re- quired. A glass of wine may be stirred in or not. When the preparation is pleasantly and rather strongly flavoured, strain it off for use. A larger quantity of this preparation may be made than is needed for present use. If put in a cool place, it wiU keep for some days in cool weather. Time to simmer the flavouring, twenty to thii-ty minutes. Sauce, Store, for Cold Meat and Game. — Pound the flesh of five anchovies with three cloves of garlic

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