pescatariannut-freesoy-freeshellfish-free
Dutch Sauce for Fish
From Cassell's dictionary of cookery, 1892
Serves 1
Cost approximately 6d.
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 479. The excerpt below is the record exactly as published.
Dutch Sauce for Pish.— Blend together two ounces of butter and a small tea-spoonful of flour, put it into a stewpan with equal quantities of water and taiTagon vinegar, two table- spoonfuls of each, stir for a minute, and add the beaten j'olks of two eggs, keeping up the stirring until the mixture thickens. It must not boil, and when ready to serve pour into it half the juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.