Fish Sauce

Name: Fish Sauce
Ingredients: four spoonfuls of white wine; six spoonfuls of gravy; three spoonfuls of vinegar; a little whole pepper; some shredded horse-radish; a little parsley; a little thyme; thicken with flour and butter

From A second Dudley book of cookery and other recipes, 1914

Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 79. The excerpt below is the record exactly as published.

FISH SAUCE mW0 anchovies, four spoonfuls of white wine, six spoonfuls of gravy, three spoonfuls of vinegar, a little whole pepper, some shredded horse-radish, and a little parsley and thyme. Boil all this together, strain and thicken with flour and butter

Cook this with the app: pantry check, scaling, and the assistant.