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Mrs. Perry's receipt book, London, England, April 4, 1810
Page 4
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White Sauce for Carp Put into a pint of white wine 4 anchovies, some horse radish, thyme & onions with a little mace & nutmeg boil it till reduced to a 1/4 of a pint strain it, & thicken it with one pound of new butter, & 1/2 a pint of thick cream add to it juice of lemon to your taste -- Curds & Cream To a pint of curds turned soft about a quarter of an oz of bitter almond about a tea cupfull of thick cream all pounded together, sweetened with fine sugar put into a mould & served up with cream over it sweetened
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White Sauce for Carp Put into a pint of white wine 4 anchovies, some horse radish, thyme & onions with a little mace & nutmeg boil it till reduced to a 1/4 of a pint strain it, & thicken it with one pound of new butter, & 1/2 a pint of thick cream add to it juice of lemon to your taste -- Curds & Cream To a pint of curds turned soft about a quarter of an oz of bitter almond about a tea cupfull of thick cream all pounded together, sweetened with fine sugar put into a mould & served up with cream over it sweetened
Szathmary Culinary Manuscripts and Cookbooks
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