No. 392 — Meat Essence for Strengthening Broths and Dark Sauces
English historical translation of Molokhovets recipe No. 392 from the 1901 Russian cookbook, retaining original methods and measures.
Combine 1½ glasses of sherry, a small wineglass of strong tarragon vinegar, twelve cleaned anchovies, a little pepper, half a grated nutmeg, several whole cloves, a piece of horseradish, lemon zest and two or three sliced parsley roots.
Cook until the anchovies break down. Strain through a sieve, transfer to a bottle, cool and cork tightly.
To make a strong sauce for fish, duck, capon, game, pork kidneys, mutton cutlets or pâté, first prepare dark sauce No. 387. Add one or two spoonfuls of this essence to taste, optionally some burnt sugar No. 391, then bring to the boil, strain and pour over the dish.
The essence is described as suitable for dark meats, including beef, mutton and game, and many kinds of fish.