Dutch Sauce for Carp or Tench
A historical recipe from The Lady's Own Cookery Book, and New Dinner-Table Directory, by Bury, Charlotte Campbell, Lady (1844).
A historical recipe
The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed., by Bury, Charlotte Campbell, Lady (1844). Project Gutenberg eBook #29232.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Lady's Own Cookery Book, and New Dinner-Table Directory, by Bury, Charlotte Campbell, Lady (1844). Digitised by Project Gutenberg, eBook #29232 (https://www.gutenberg.org/ebooks/29232). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Netherlands. Associated with Netherlands by a demonym leading its title: Dutch (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- four spoonfuls of vinegar
- eight spoonfuls of water
- a pint of very nice thick cream
- one large onion
- four eggs
Method
- Take six fine anchovies well washed and picked, put them in a stewpan, add to them four spoonfuls of vinegar, eight spoonfuls of water, one large onion sliced, two or three blades of mace, and four or five cloves.
- Let them stand one hour before the sauce is wanted;
- set them on the stove, and give them a boil up;
- strain the liquor into a clean stewpan;
- then add the yolks of four eggs well beaten;
- put to it some good thick melted butter;
- add half a pint of very nice thick cream.
- Mix all these well together;
- put it on a slow fire;
- stir it till it boils;
- season to your taste.