Sufficient for re-warming the remains of 1/2 calf's head, or a small dish of cold flaked turbot, cod, &c.
Ingredients
1 slice of minced ham
a few poultry-trimmings
2 shalots
1 clove of garlic
1 bay-leaf
3/4 pint of water
2 oz. of butter
1 dessertspoonful of flour
1 heaped tablespoonful of chopped parsley
salt to taste
pepper to taste
cayenne to taste
the juice of 1/2 large lemon
1/4 teaspoonful of pounded sugar
Directions
Put at the bottom of a stewpan the minced ham
Over it, add the poultry-trimmings (if these are not at hand, veal should be substituted), with the shalots, garlic, and bay-leaf
Pour in the wate
Let the whole simmer gently for 1 hour, or until the liquor is reduced to a full 1/2 pint
Strain this gravy and put it in another saucepan
Make a thickening of butter and flour in the above proportions
Stir it to the gravy over a nice clear fire, until it is perfectly smooth and rather thick, care being taken that the butter does not float on the surface
Skim well
Add the remaining ingredients
Let the sauce gradually heat, but do not allow it to boil
If this sauce is intended for an entree, it is necessary to make it of a sufficient thickness, so that it may adhere to what it is meant to cover. Source: The Book of Household Management by Isabella Beeton (1859)
Lobster Sauce
