nut-freesoy-freeshellfish-free
A Good Sauce for Boiled Fish
From The King's College Hospital book of cooking recipes, 1907
Serves 4
This sauce can be served with any kind of white fish.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 16. The excerpt below is the record exactly as published.
A Good Sauce for Boiled Fish. i tablespoonful of Butter, i tablespoon ful of Flour. Grated yolk of a hard-boiled Egg. 3 drops of Lemon Juice. A little Cayenne. Clear Chicken Broth
Cook this with the app: pantry check, scaling, and the assistant.