Sauce

Name: Sauce
Cuisine: United Kingdom
Ingredients: Dissolve an anchovy in a very little water, and strain it.; Add the anchovy water (¾ pint), 2 tablespoonfuls of mushroom ketchup, the same of white wine, the body of a small crab or lobster bruised (chopped small) and some shrimps.; Squeeze in some lemon.; Pour some of the sauce over the sturgeon, and the rest in sauce boats.; Dissolve an anchovy in a very little water, and strain it.; Then put in a pot a very large piece of butter (2 oz.), roll it in flour (2 oz.) and melt it very smooth.; Then put in a pot a very large piece of butter (2 oz.), roll it in flour (2 oz.) and melt it very smooth.; Add the anchovy water (¾ pint), 2 tablespoonfuls of mushroom ketchup, the same of white wine, the body of a small crab or lobster bruised (chopped small) and some shrimps.; Add the anchovy water (¾ pint), 2 tablespoonfuls of mushroom ketchup, the same of white wine, the body of a small crab or lobster bruised (chopped small) and some shrimps.; Add the anchovy water (¾ pint), 2 tablespoonfuls of mushroom ketchup, the same of white wine, the body of a small crab or lobster bruised (chopped small) and some shrimps.; Add the anchovy water (¾ pint), 2 tablespoonfuls of mushroom ketchup, the same of white wine, the body of a small crab or lobster bruised (chopped small) and some shrimps.; Add the anchovy water (¾ pint), 2 tablespoonfuls of mushroom ketchup, the same of white wine, the body of a small crab or lobster bruised (chopped small) and some shrimps.

Preparation info

Difficulty
Easy

Appears in

Good Things in England

By Florence White

Published 1932

About

Method

Dissolve an anchovy in a very little water, and strain it.
Then put in a pot a very large piece of butter (2 oz.), roll it in flour