pescatariannut-freeegg-freesoy-free
Shrimp Sauce
From Handbook of practical cookery, 1886
Serves 4
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 118. The excerpt below is the record exactly as published.
one tea-spoonful essence of anchovies, one pinch pepper, one quarter tea-spoonful salt. Prick the shrimps, melt in a small sauce-pan over the fire the butter, add the flour, stir well together, then add the water, stir till boiling, add the pepper and salt, and let all boil for two minutes ; add then the essence of anchovy and the shrimps, and let all heat through, but do not let it boil after the shrimps are added. Lobster Sauce. — One quarter tin lobster, one ounce butter, one half ounce flour, one half pint cold water, two table-spoonfuls cream, one quarter tea-spoonful salt, one salt-spoonful pepper, one dessert-spoonful essence of an- chovy. Melt in a small sauce-pan the butter
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