Light Brown Sauce For Carp Recipe
To the blood of the carp put thyme, parsley, onions, and anchovies; chop
all these small, and put them together in a saucepan. Add half a pint of
white wine, a quarter of a pint of elder vinegar, and a little tarragon
vinegar: mix all these together, set the pan on the fire, and boil till
it is almost dry. Mix some melted butter with the sauce, and pour it on
the fish, being plain boiled.
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