vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Black Butter
From Soyer's standard cookery, 1912
Serves 2
Best served with boiled fish, especially skate.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 47. The excerpt below is the record exactly as published.
Black Butter. This sauce is usually served as an addition to boiled fish, and is particularly excellent with skate. It is also used with fried eggs. Place some butter in a frying-pan and let it cook just to the point of darkening, but be very careful not to burn it. Throw in some small sprigs of parsley and let them fry. Then pour it over the fish. At once place a little vinegar
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