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Classic
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page 23
people add an anchouy, which greatly enriches the sauce.
No. 34. To make Anchovy sauce.
Strip an anchovy, bruise it very fine, put it into half a pint of gravy, a
quarter of a pound of butter rolled in flour, a spoonful of red wine, and a tea
spoonful of catchup; boil all together till it is properly thick, and serve it
up. Add a little lemon juice if you please.
No. 35. To make a good Fish sauce.
Take half a pint of water, two anchovies split, a clove, a bit of mace, a little
lemon-peel, a few pepper corns, and a large spoonful of red wine; boil all
together, till your anchovy is dissolved; then strain it off, and thicken it
with butter rolled in flour. This is the best sauce for skate, maids, or
thornback.
N. B. For other particular Sauces see the receipts for different dishes.
OF ROASTING.
General Rules to be observed in Roasting.
YOUR fire must be made in proportion to the piece you are to dress; that is, if
it be a little or thin piece, make a small brisk fire, that it may be done quick
and nice; but if a large joint, observe to lay a good fire to cake, and let it
be always clear at the bottom. Alalowing a quarter of an hour for every pound
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