GENEVESE SAUCE FOR SALMON, TROUT, &c

Ingredients

• 1 small carrot
• a small faggot of sweet herbs, including parsley
• 1 onion
• 5-6 mushrooms (when obtainable)
• 1 bay-leaf
• 6 cloves
• 1 blade mace
• 2 oz butter
• 1 glass sherry
• 1-1/2 pint white stock, No. 107
• thickening of butter and flour
• the juice of half a lemon

Instructions

1. Cut up the onion and carrot into small rings, and put them into a stewpan with the herbs, mushrooms, bay-leaf, cloves, and mace;
2. add the butter, and simmer the whole very gently over a slow fire until the onion is quite tender.
3. Pour in the stock and sherry, and stew slowly for 1 hour, when strain it off into a clean saucepan.
4. Now make a thickening of butter and flour, put it to the sauce, stir it over the fire until perfectly smooth and mellow, add the lemon-juice, give one boil, when it will be ready for table.