egg-freesoy-free
Fish Sauce for Boiled Fish
From Cassell's dictionary of cookery, 1892
Serves 4
Probable cost, 4d.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 520. The excerpt below is the record exactly as published.
an onion, an anchovy, and a table-spoonful of walnut ketchup ; add a pint of good veal gravy, strain, and thicken with butter and fioui\ Two table-spoonfuls of the h
Cook this with the app: pantry check, scaling, and the assistant.