- 1 ounce of butter
- 3/4 ounce of flour
- 1 1/2 gills of stock
- 1/2 wineglass of port
- a tiny piece of carrot, turnip, and onion
- 1/2 teaspoonful of anchovy sauce
- 1/2 teaspoonful of harvey's sauce
- pepper and salt
Melt the butter in a small stewpan, and fry the vegetables in it.
Then add the flour, and fry that.
Pour in the stock; stir and cook well.
Then add the wine and other ingredients,
Stir until it boils again, and then strain it.
The Skilful Cook (1905).
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