Fish Sauce
From A second Dudley book of cookery and other recipes, 1914
This sauce is suitable for fish dishes.
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
Cook this with the app: pantry check, scaling, and the assistant.