Lobster Sauce"to serve with Calf's Head, Boiled Eels, and different Fish."Maple Whipped Cream  
Time: 1-1/2 hour.

Sufficient for re-warming the remains of 1/2 calf's head, or a small dish of cold flaked turbot, cod, &c.

  1. 1 slice of minced ham
  2. a few poultry-trimmings
  3. 2 shalots
  4. 1 clove of garlic
  5. 1 bay-leaf
  6. 3/4 pint of water
  7. 2 oz. of butter
  8. 1 dessertspoonful of flour
  9. 1 heaped tablespoonful of chopped parsley
  10. salt to taste
  11. pepper to taste
  12. cayenne to taste
  13. the juice of 1/2 large lemon
  14. 1/4 teaspoonful of pounded sugar
  • 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.

    Used by:
    Whiting, Broiled

    Source: The Book of Household Management by Isabella Beeton (1859)

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