Fish Sauce
From Kirmess cook book, 1907
Serves 1
Presented as published in 1907. 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 Kirmess cook book (1907), page 109. The excerpt below is the record exactly as published.
FISH BAUCE. A very delicious sauce to serve with baked fish, and one which is not as well known at the every-day dinner as it should be, is made as follows: Cream half a cupful of butter, working into it as much lemon juice as it will take. When it is light and creamy beat in three tablespoonfuls of finely chopped, pickled walnuts and one tablespoonful of minced parsley
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