Fish Sauce

Ingredients

• two cans of mushrooms
• half a teacup of beef extract
• two or three tablespoonfuls of Worcester sauce
• a small piece of garlic
• half a cup of water
• black pepper
• salt

Method

1. 1

   Stew tomatoes with garlic for about two hours, strain, and return to pot.

2. 2

   Thicken with corn starch.

3. 3

   Add diluted beef extract, Worcester sauce, pepper, and salt.

4. 4

   Stew mushrooms separately and season.

5. 5

   Pour sauce over fish.

As published

This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 3. The excerpt below is the record exactly as published.

FISH SAUCE The fish may be either broiled or boiled, the latter is best if red snapper is used. Ingredients: Tomatoes, garlic, Worces- ter sauce, beef extract, black pepper, salt. The tomatoes are stewed with a small piece of garlic in them for about two hours, FISH 9 and then strained through a cloth, and re- tu]*ned to the pot to be thickened with corn starch to a proper consistency. The Wor- cester sauce, beef extract, pepper and salt must be put into the tomatoes after being strained; half a teacup of beef extract, of course diluted, using only a dessertspoonful of beef to half a cup of water, two or three tablespoonfuls of Worcester sauce, two cans of mushrooms

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