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Classic
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page 17
hot water for an hour, and keep it in a warm place. A spoonful or two of this
liquor is good in any sauce.
No. 10. To make Sauce for roasted Meat.
Take an anchovy, wash it it very clean, and put to it a glass of red wine, a
little strong broth or gravy, some nutmeg, one shallot shred and the juice of a
Seville orange; stew these together a little, and pour it to the gravy that runs
from your meat.
No. 11. To make sauce for Savoury Pies.
Take some gravy, some anchovy, a bunch of sweet herbs, an onion, and a little
mushroom liquor; boil it a little, and thicken it with burnt butter; then add a
little claret, open your pie, and put it in. This serves for mutton, lamb, veal,
or beef pies.
No. 12. To make Sauce for a sweet Pie.
Take some white wine, a little lemon juice, or verjuice, and some sugar; boil
it, then beat two eggs, and mix them well together; then open your pie, and pour
it in. This may be used for veal or lamb pies.
No. 13. To make Sauce for Fish Pies.
Take claret, white wine and vinegar, oyster liquor, anchovies, and drawn butter;
when the pies are baked, pour it in with a funnel.
No. 14. To melt Butter Thick.
Your saucepan must be well tinned, and very clean. Just moisten the bottom with
as
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