Anchovy Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Melt two ounces of butter in a stew-pan, mix to it one and a half ounces of fine flour, then add half a pint of boiling water; season with a dust of cayenne pepper, a pinch of salt, six or eight dr...
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Cooking tools:
- Stew-pan
- Saucepan
- Whisk
- Wooden spoon
- Measuring spoon
- Kitchen scale
- Measuring cup
- Stove
- Mixing bowl
- Serving bowl
Ingredients
- essence of anchovy
- lemon juice
- cream
- carmine
- water
- fine flour
- salt
- cayenne pepper
- butter
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