Good Fish Sauce
From A second Dudley book of cookery and other recipes, 1914
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.
horse-radish, and a little parsley and thyme. Boil all this together, strain and thicken with flour and butter. GOOD FISH SAUCE TARAW gravy from good lean beef. Take two or three anchovies, some eschalots, horse- radish and a little water, and when pretty-well boiled, strain and add to the drawn gravy. Thicken all this with water, and add a little white wine and a spoonful of sweet cream
Cook this with the app: pantry check, scaling, and the assistant.