Perch

Classic Seafood Recipes & Fish Recipes

SEAFOOD SAUCES: from Anchovy Catchup to White Sauce

 

ANCHOVY CATCHUP
(Directions for Cookery, 1851)


Bone two dozen anchovies, and then chop them. Put to them ten shalots, or very small onions, cut fine, and a handful of scraped horseradish, with a quarter of an ounce of mace.

Add a lemon, cut into slices, twelve cloves, and twelve pepper-corns.

Then mix together a pint of port, a pint of Madeira, and a pint of anchovy liquor.  

Put the other ingredients into the liquid, and boil it slowly till reduced one-half.   Then strain it, and when cold put it into small bottles, securing the corks with leather.


 

 

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