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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 75
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take 1/4 lb of Almonds blanch'd & beat wth. a little Cream, strain it & put it into the Soup; when it is boiling put about a Spoonful of Flour; then put in a french Roll, stuffed with Force Meat - To make a travelling Sauce. Chop 24 Anchovies, bones & all; 12 Shallots, a large Hand full of Horse Radish; scrape 4 Blades of Mace 12 Cloves; 20 Pepper Corns, a Quart of white wine, a Pint of Claret & a Pint of Water; half a Pint of anchovy Liquor; a Lemon slit - boil it all together till it comes to a Quart; strain it thro' a flannel Bag, & when cold bottle it up, shake it 2 or 3 times a Week; - 3 Spoonfuls is enough to near 1 lb of Butter, melted, & boil it up in it - don't put in the Lemon Peel nor anchovies first; for too much boiling will make it bitter -
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take 1/4 lb of Almonds blanch'd & beat wth. a little Cream, strain it & put it into the Soup; when it is boiling put about a Spoonful of Flour; then put in a french Roll, stuffed with Force Meat - To make a travelling Sauce. Chop 24 Anchovies, bones & all; 12 Shallots, a large Hand full of Horse Radish; scrape 4 Blades of Mace 12 Cloves; 20 Pepper Corns, a Quart of white wine, a Pint of Claret & a Pint of Water; half a Pint of anchovy Liquor; a Lemon slit - boil it all together till it comes to a Quart; strain it thro' a flannel Bag, & when cold bottle it up, shake it 2 or 3 times a Week; - 3 Spoonfuls is enough to near 1 lb of Butter, melted, & boil it up in it - don't put in the Lemon Peel nor anchovies first; for too much boiling will make it bitter -
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