Perch

Classic Seafood Recipes & Fish Recipes

SEAFOOD SAUCES: from Anchovy Catchup to White Sauce

 

LOBSTER SAUCE
(The Art of Cookery, 1805)


Take a fine hen lobster, take out all the spawn, and bruise it in a mortar very fine, with a little butter;  then take all the meat out of the claws and tail, and cut it in small square pieces; 

put the spawn and meat in a stew-pan with a spoonful of anchovy liquor, and one spoonful of catchup, a blade of mace, a piece of a stick of horseradish, half a lemon, a gill of gravy, a little butter rolled in flour, just enough to thicken it; 

put in half a pound of butter nicely melted, boil it gently up for six or seven minutes; 

take out the horseradish, mace and lemon, and squeeze the juice of the lemon into the sauce; just simmer it up, and then put it in your boats.


 

 

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