Fish with Melted Butter Sauce
From The St. Mungo cookery book, 1904
This recipe is simple and focuses on the fish preparation.
Presented as published in 1904. 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 St. Mungo cookery book (1904) by Jean Lambie, page 10. The excerpt below is the record exactly as published.
with melted butter sauce. J. Lambie, Edinburgh. 29 TO USE UP SCRAPS OF FISH
Cook this with the app: pantry check, scaling, and the assistant.