Dutch Sauce for Fish
From The housekeeper's companion, 1883
Presented as published in 1883. 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 housekeeper's companion (1883), page 88. The excerpt below is the record exactly as published.
Dutch Sauce. — For Fish. — One-half teaspoonful of flour, two ounces of butter, four tablespoonfuls of vinegar — tarragon vinegar is best — yolks of two eggs, juice of half a lemon, salt to the taste
Cook this with the app: pantry check, scaling, and the assistant.