The experienced English housekeeper / [Elizabeth Raffald].

  • Elizabeth Raffald
Date:
1789
Catalogue details

Licence: Public Domain Mark

Credit: The experienced English housekeeper / [Elizabeth Raffald]. Source: Wellcome Collection.

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    2A AN ae * . To make a very nice Sauce for moft forts of Fisu. TAKE a little gravy made of either veal or mutton, put to it a little of the water that drains from your fifh ; when it is boiled enough, put it in a fauce-pan, and put in a whole onion, one anchovy, a fpoonful of catchup, and a glafs of white wine, thicken it with a good lump of butter rolled in flour, and a {poonful of cream ; if you have oyfters, cockles, or fhrimps, put them in after you take it off the fire, (put it is very good without); you may ufe red wine in- {tead of white by leaving out the cream. ~ To make LOBSTER SAUCE. - BOIL half a pint Bf water with a little mace and whole pepper, long enough to take out the three quarters of a pound of butter fmooth ia the water, cut your lobfter in very {mall pieces, fend it up hot. To make LOBSTER SAUCE another Way. BRUISE the body of a lobfter into thick melted butter, andjcut the flefh into it in {mall | pieces, {tew all together and give it a boil; f{ea- ion with a little pepper, falt, and a very {mall 4 i To
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