Saxony Sauce

Ingredients

• a piece of butter
• a tablespoonful of flour
• a sufficient quantity of water in which fish was boiled
• a shallot minced
• some pale vinegar
• a little white wine
• a good teaspoonful of mustard
• a piece of cold butter

Method

1. 1

   Melt butter in a casserole, add flour and cook until almost baked.

2. 2

   Stir in fish water, shallot, vinegar, wine, and mustard until boiling.

3. 3

   Before serving, add lemon slices and cold butter to enrich the sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1736. The excerpt below is the record exactly as published.

Saxony Sauce (a German recipe) . — Place a piece of butter in a casserole, together with a table-spoonful of flour, to thicken till almost baked. Then add a sufficient quantity of water in which fish was boiled, a shallot minced, some pale vinegar, a little white wine, and a good tea-spoonful of mustard. Stir these ingredients until the preparation boils weU. Before send- ing to table, add some very thin slices of lemon and a piece of cold butter

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