Mrs Beetons Sauces Revisited
Anchovy Sauce
(for Fish)
285ml (½ pint) Butter, melted
25g (1oz) Butter
4 Anchovies
Cayenne to taste
Lemon Juice (optional)
Bone the anchovies and pound them in a mortar to a paste, with 25g (1oz) butter.
Stir into the melted butter, adding cayenne to taste.
Simmer for 3 or 4 minutes and if liked, add a squeeze of lemon juice.
Another way of making this sauce is to stir in 1½ tablespoonfuls of anchovy essence to 285ml (½ pint) melted butter and to add seasoning to taste.
Boil for 1 minute and serve hot.
This quantity is sufficient for a brill, small turbot, 3 or 4 soles, etc.
Time: 5 minutes
ANCHOVY SAUCE FOR FISH
362. INGREDIENTS - 4 anchovies, 1 oz. of butter, 1/2 pint of melted butter, cayenne to taste.
Mode - Bone the anchovies, and pound them in a mortar to a paste, with 1 oz. of butter. Make the melted butter hot, stir in the pounded anchovies and cayenne; simmer for 3 or 4 minutes; and if liked, add a squeeze of lemon-juice. A more general and expeditious way of making this sauce is to stir in 1-1/2 tablespoonfuls of anchovy essence to 1/2 pint of melted butter, and to add seasoning to taste. Boil the whole up for 1 minute, and serve hot.
Time - 5 minutes.
Average cost, 5d. for 1/2 pint.
Sufficient, this quantity, for a brill, small turbot, 3 or 4 soles, &c.
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