Fish Sauce
From Louis' every woman's cook book, 1910
Presented as published in 1910. 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 Louis' every woman's cook book (1910) by Louis Muckensturm, page 31. The excerpt below is the record exactly as published.
FISH SAUCE ^ This sauce may be used for several kinds of fish, with but little variation. Melt four ounces of butter in a saucepan, add three ounces of flour, and cook slowly for ten minutes, so that it will not attain colour. Moisten with a quart of fish stock, and stir well so as to obtain a smooth sauce. Boil for twenty minutes, season to taste, add two ounces of butter
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