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Cress Sauce (for Fish and Poultry)
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for half a pint of sauce.
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 426. The excerpt below is the record exactly as published.
Cress Sauce (for Fish and Poultry). — Wash some cress carefully. Pick it from the stalks, and boil it for about ten minutes. Drain it, mince it very finely, and stir it into a little melted butter. Serve in a tureen. Sufficient, a handful of cress for half a pint of sauce. Cost, 6d. per pint. Cressy Soup. — AVash clean, prepare, and slice eight carrots, eight turnips, eight small onions stuck with one or two cloves, half a draclim of celery-seed, bruised and tied in a muslin bag, and a slice of lean ham cut into small pieces. Put these into a stewpan with a piece "of butter
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