Recipes > Sauces & Spreads > Genoese Sauce for Stewed Fish

Genoese Sauce for Stewed Fish

Instructions

This sauce is made by stewing fish. Make marinade of carrots, parsley roots, onions, mushrooms, a bay-leaf, some thyme, a blade of mace, a few cloves, and some spices: fry the whole white in butter; pour in a pint of white wine, or less, according to the quantity of sauce required; put in the fish, and let it stew thoroughly to make the sauce. Then take a little browned flour and butter, and mix it with the reserved liquor; add three or four spoonfuls of gravy from veal jelly; let these stew very gently on the corner of the stove; skim off the grease; put in a little salt and cayenne pepper, and add two spoonfuls of the essence of anchovy and a quarter of a pound of butter kneaded with flour. Squeeze in the juice of a whole lemon, and cover the stewed fish with this sauce, which ought to be made thick and mellow.

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Source

The Lady's Own Cookery Book (1844).


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