The 1901 Cookbook Archive
No. 411 — Anchovy Sauce for Roast Veal
English historical translation of Molokhovets recipe No. 411 from the 1901 Russian cookbook, retaining original methods and measures.
Melt butter, lightly fry one spoonful of flour with anchovies that have been washed, boned and finely chopped.
Thin with 2½ glasses of broth, add essence, bring to the boil and strain. Add two or three lemon slices, boil once, pour in table wine and heat before serving with the roast.
To provide
½ spoonful of butter 1 spoonful of browned flour No. 390 | ⅓ lemon and 6 anchovies ½ glass of table wine |
Original source: Read Russian recipe No. 411. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.