Home › Cooking & Food › A Plain Cookery Book for the Working Classes › No. 128 — Anchovy SauceA Plain Cookery Book for the Working Classesby Charles Elmé Francatelli129 of 249 · Contents · Download EPUBNo. 128 Anchovy Sauce Mix two ounces of butter with two ounces of flour, in a saucepan. Add a spoonful of essence of anchovy, and half a pint of water. Stir the sauce on the fire till it boils. ‹ PreviousNo. 127 — Parsley SauceNext ›No. 129 — Baked Skate123456789101112131415161718192021222324252627282930313233343536373839404142434445464748495051525354555657585960616263646566676869707172737475767778798081828384858687888990919293949596979899100101102103104105106107108109110111112113114115116117118119120121122123124125126127128129130131132133134135136137138139140141142143144145146147148149150151152153154155156157158159160161162163164165166167168169170171172173174175176177178179180181182183184185186187188189190191192193194195196197198199200201202203204205206207208209210211212213214215216217218219220221222223224225226227228229230231232233234235236237238239240241242243244245246247248249← Back to A Plain Cookery Book for the Working Classes