Fish Sauce a la Rokeby
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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 Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 16. The excerpt below is the record exactly as published.
FISH SAUCE A LA ROKEBY Agile of cream, butter the size of a walnut, one teaspoonful of flour, half a teaspoonful of anchovy, a little chili vinegar, tarragon, a little soy, a very little cayenne pepper
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