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Dutch Sauce for Baked Fish
From The New century cook book, 1899
Serves 2
Presented as published in 1899. 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 New century cook book (1899), page 36. The excerpt below is the record exactly as published.
Dutch Sauce for Baked Fish. Place in stewpan one-half teaspoon flour, two ounces but- ter, four tablespoons vinegar, one egg or yolks of two. Set on fire and stir constantly until thick, but not boiling. Add juice of one-half lemon
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