The English Housekeeper: Or, Manual of Domestic Management / Containing advice on the conduct of household affairs and practical instructions concerning the store-room, the pantry, the larder, the kitchen, the cellar, the dairy; the whole being intended for the use of young ladies who undertake the superintendence of their own housekeeping

by Anne Cobbett

Store Sauces for Ragouts, &c., &c.

To ¼ pint good mushroom catsup, add the same of walnut catsup, of eschalot and basil wine, and soy, 1 oz. of slices of lemon peel, 1 drachm of concrete of lemon, a wine-glassful of essence of anchovies, 1 drachm of the best cayenne, and 2 wine-glassfuls of tarragon or eschalot vinegar. Let these infuse ten days, then strain and bottle for use: 2 table-spoonsful will flavour a pint of gravy. Another, for Roast Meat, Steaks, or Chops.—Take ½ pint of mushroom or oyster catsup, the same of walnut pickle, add ½ oz. Jamaica pepper in powder, the same of scraped horse-radish and of minced eschalot, and 4 grains cayenne. Infuse these ten days, strain and bottle for use. A table-spoonful or two, according to the quantity of gravy. Melted butter flavoured with this, to pour over steaks or chops.

Sauce for Tench.

To ½ a tea-cupful of gravy an equal quantity of white wine, 2 anchovies, 2 eschalots and a small piece of horse-radish: simmer till the anchovies are dissolved, then strain and thicken it: add a tea-cupful of cream, also a little lemon juice.

A Good Store Sauce for Fish, Stews, &c.

To 1 pint of sherry add ½ pint of walnut pickle, ¼ pint of soy, ¼ pint of lemon pickle, 1 pint of white wine vinegar, a wine-glassful of eschalot and the same of chili vinegar, ¾ pint of essence of anchovy, the peel of 2 and the juice of 1 lemon, 10 eschalots, 10 blades of mace, 2 nutmegs, 12 black and 12 white peppers, some cayenne, and mushroom powder: boil ten minutes, and when cold strain and bottle it. Good with all fried fish, and with salmon.

An excellent Fish Sauce.

Chop 6 cloves of eschalot, 4 of garlic, a handful of horse-radish and 24 anchovies; put them into 1 pint of white, and 1 pint of Port wine, also 2 wine-glassfuls of soy, the same of walnut catsup, and 1 wine-glassful of chili vinegar. Boil well, strain, and when cold, bottle and rosin it.

A Plain Fish Sauce.

Boil in ¼ pint water 3 anchovies, 2 onions, and a faggot of herbs, all chopped, a little horse-radish (scraped), and a large spoonful of vinegar. Boil till the anchovies are dissolved, then strain it, and mix what proportion you like with melted butter, or send it to table in a cruet.