Sauce, for Salmon

Ingredients

• Boil a bunch of fennel
• and parsley
• put into it some good melted butter
• put a little brown gravy into a saucepan
• with one anchovy
• a teaspoonful of lemon-pickle
• a tablespoonful of walnut pickle
• two spoonfuls of the water in which the fish was boded
• a stick of horse-radish
• a little browning
• and salt

Method

1. 1

   Boil fennel and parsley, chop small, and mix with melted butter.

2. 2

   Serve with brown gravy made from fish water, anchovy, lemon-pickle, walnut pickle, horse-radish, browning, and salt, boiled for four minutes and thickened with flour and butter.

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 Salmon. — BoD a bunch of fennel and parsley ; chop them small, and put into it some good melted butter. Gravy sauce should be served with it : — put a little brown gravy into a saucepan, with one an- chovy, a teaspoonful of lemon-pickle, a tablespoonful of walnut pickle, two spoonfuls of the water in which the fish was boded, a stick of horse-radish, a little browning, and salt

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