Shrimp Sauce

Ingredients

• One pint shrimps
• one ounce butter
• one half ounce flour
• one half pint water
• one tea-spoonful essence of anchovies
• one pinch pepper
• one quarter tea-spoonful salt

Method

1. 1

   Prick the shrimps.

2. 2

   Melt the butter in a small saucepan, add the flour, and stir well.

3. 3

   Add the water and stir until boiling.

4. 4

   Add pepper and salt, and boil for two minutes.

5. 5

   Then add the essence of anchovy and shrimps, heating through without boiling.

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.

SHRIMP SAUCE — LOBSTER SAUCE — APPLE SAUCE. 177 Brown the vegetables well upon both sides, and when this is done stir in the flour. Add by degrees the stock, stirring all constantly ; when the mixture boils, season it with the salt and pepper, and flavour with the catchup. Let all cook for two minutes, then drop in the caramel, and strain the sauce into a gravy-boat for serving. This gravy is served with fried meats or fish, or broiled steak and cutlets. Shrimp Sauce. — One pint shrimps, one ounce butter, one half ounce flour, one half pint water, one tea-spoonful essence of anchovies, one pinch pepper, one quarter tea-spoonful salt

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