Anchovy Sauce
From Berridge House recipe book, 1910
Presented as published in 1910. 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 Berridge House recipe book (1910), page 3. The excerpt below is the record exactly as published.
Anchovy Sauce White sauce made with fish stock and milk, with one dessertspoonful of anchovy essence and one drop of carmine, if necessary
Cook this with the app: pantry check, scaling, and the assistant.