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Mrs Beeton's Anchovy Sauce

Mrs Beeton's Anchovy Sauce is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method for creating a home-made anchovy sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Mrs Beeton's Anchovy Sauce.

prep time

20 minutes

cook time

5 minutes

Total Time:

25 minutes

Serves:

4

Rating:

Tags : Sauce RecipesBritish Recipes

This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook. Typically this sauce is used for any kind of white fish.

Original Recipe

362. INGREDIENTS — 4 anchovies, 1 oz. of butter, 1/2 pint of melted butter, cayenne to taste.

Mode.–Bone the anchovies, and pound them in a mortar to a paste, with 1 oz. of butter. Make the melted butter hot, stir in the pounded anchovies and cayenne; simmer for 3 or 4 minutes; and if liked, add a squeeze of lemon—juice. A more general and expeditious way of making this sauce is to stir in 1–1/2 tablespoonfuls of anchovy essence to 1/2 pint of melted butter, and to add seasoning to taste. Boil the whole up for 1 minute, and serve hot.

Time.–5 minutes. Average cost, 5d. for 1/2 pint.

Sufficient, this quantity, for a brill, small turbot, 3 or 4 soles, &c.

Modern Redaction

Ingredients:

250g butter, melted
25g butter
4 anchovies
cayenne pepper, to taste
lemon juice

Method:

Bone the anchovies then pound to a paste in a mortar along with the 25g solid butter. Stir the paste into the melted butter then add cayenne pepper to taste. Bring to a simmer and cook for 4 minutes before adding a squeeze of lemon juice. Serve warm.

This recipe makes enough sauce for a whole brill or a small turbot.

Find more Mrs Beeton Recipes Hereand more Traditional Victorian Recipes Here