Читать книгу Breakfast, Luncheon and Tea - Marion Harland - Страница 34

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Prepare the fish as in the last receipt until after frying it, when have ready the following sauce:

1 cup strong brown gravy—beef or veal.

1 teaspoonful anchovy sauce or mushroom catsup.

Pepper, salt, a pinch of parsley and a very little minced onion.

1 glass brown sherry and juice of half a lemon.

Thicken with browned flour.

Lay the fried cutlets evenly in a broad saucepan with a top, cover with the gravy and heat slowly all through, but do not let them boil. Take up the cutlets with care, and arrange upon a chafing-dish. Pour the gravy over them.

These are very nice, and well worth the additional trouble it may cost to prepare the sauce.