Butter, Burnt Sauce
From Cassell's dictionary of cookery, 1892
Serves 2
Recommended for poached eggs or broiled fish. Probable cost is 4d.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 275. The excerpt below is the record exactly as published.
Butter, Burnt Sauce. — Brown two ounces of batter in a frying-pan ; stir until it is of a good colour, then add a tea-spoonful of salt, a veiy little cayenne pepper, and two table- spoonfuls of hot vinegar
Cook this with the app: pantry check, scaling, and the assistant.