Sauce (Excellent for Fish) (Mrs. Dwyer's Recipe.)

Source: Hildagonda J. Duckitt, 1891

Instructions

  1. Rub 1 teaspoonful of flour and a piece of butter the size of a walnut together.
  2. Set it on the fire with the cream, stirring well till boiled, for three or four minutes.
  3. Then add 1 teaspoonful of anchovy essence, a little chilli vinegar, a few drops of soy, and a pinch of cayenne.

View on Foodymology