SAUCE FOR SALMON OR TURBOT by www.country-cooking.com
Boil your turbot or salmon, and set it to drain; take the gravy that drains from the salmon or turbot, an anchovy or two, a little lemon-peel shred, a spoonful of catchup, and a little butter, thicken it with flour the thickness of cream, put to it a little shred parsley and fennel; but do not put in your parsley and fennel till you be just going to send it up, for it will take off the green. The gravy of all sorts of fish is a great addition to your sauce, if
the fish be sweet.
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