Genoese Sauce


Put half a pint of good brown sauce into a stewpan with one chopped eschalot, a dessertspoonful of mushroom catsup, a teaspoonful of anchovy essence, a pinch of castor sugar, and a wineglass of claret; boil together for eight to ten minutes, then tammy, add a teaspoonful of chopped parsley, and work into it by degrees one and a half ounces of good butter. This sauce can be served with salmon, soles, turbot, codfish, &c.