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Herbert Beaver and Edward C. Lowe cookbook, 1765-1939
Page 8
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8 White Sauce for Carp or Perch A pint of White Broth, a Bunch of Sweet herbs 3 or 4 anchovies Chopped and boiled Gently, a Glass of White Wine the Juice of a Whole Lemon. and 3 or 4 Spoonfuls of Cream Thicken it with Butter and Flour To Pot Salmon Take a Side of Salmon. Scale and Wipe it very Clean but not wash it. salt it Very well: and let it lay Tell the Salt is melted and drained from it then Season it with beaten mace Cloves and Whole pepper Lay it in 3 or 4 Bay-Leaves and Cover it all Over with Butter When it is Well baked take it out and let it drain from the Gravey then Pot it and When Cold Cover it With Clarified
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8 White Sauce for Carp or Perch A pint of White Broth, a Bunch of Sweet herbs 3 or 4 anchovies Chopped and boiled Gently, a Glass of White Wine the Juice of a Whole Lemon. and 3 or 4 Spoonfuls of Cream Thicken it with Butter and Flour To Pot Salmon Take a Side of Salmon. Scale and Wipe it very Clean but not wash it. salt it Very well: and let it lay Tell the Salt is melted and drained from it then Season it with beaten mace Cloves and Whole pepper Lay it in 3 or 4 Bay-Leaves and Cover it all Over with Butter When it is Well baked take it out and let it drain from the Gravey then Pot it and When Cold Cover it With Clarified
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