The frugal housewife; or, experienced cook : wherein the art of dressing all sorts of viands with cleanliness, decency, and elegance is explained in five hundred approved receipts ... / originally written by Susanna Carter, but now improved by an experienced cook in one of the principal taverns in the city of London.
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To malce Lobster, Shrimp, and Anchovy Sauce, iSfc.
of the pan as soon as it is crisp, or it will lose its line
colour. Take great care that your dripping be very nice
and clean.
Some love fish in batter; then you must beat an egg
fine, and dip your fish in just as you are going to put
it in the pan; or as good a batter as any, is a little ale
and flour beat up, just as you are ready for it, and dip
the fish, to fry it.
Lobster Sauce. Take a fine hen lobster, take out all the
spawn and bruise it in a mortar very fine, with a little
butter: take all the meat out of the claws and tail, and
cut it in small square pieces; put the spawn and meat
in a stewpan with a spoonful of anchovy-liquor and a
spoonful of catchup, a blade of mace, a piece of a stick
of horse-radish, half a lemon, a gill ol gravy, a little
butter rolled in flour, just enough to thicken it; put in
half a poimd of butter nicely melted, boil it gently up
for sijj or seven minutes; take out the horse-radish,
mace, and lemon, and squeeze the juice of the lemon in
the sauce; just simmer it up, and then put it in your
boats.
Shrimp Sauce. Take half a pint of shrimps, wash them
very clean, put them in a stewpan with a spoonful of fish-
lear, or anchovy-liquor, a pound of butter melted thick,
boil it up for five minutes, and squeeze in halt a lemon;
toss it up, and put it in your cups or boats.
Anchovy Sauce. Take a pint of gravy, put in an an-
chovy, take a quarter of a pound of butter rolled in a
little flour, and stir all together till it boils. You may
add a little juice of a lemon, catchup, red wine, and
walnut liquor, just as you please.
Plain butter melted thick, with a spoonful of walnut
pickle, or catchup, is a good sauce, or anchovy. In
short you may put as many things as you fancy in sauce.
To dress a brace of Carp.' Take a piece of butter, and
put in a stewpan, melt it, and put in a large spoonful
of flour, keep it stirring till it is smooth; then put in a
pint of gravy, and a pint of red port or claret, a little
horse-radish scraped, eight cloves, four blades of mace.