Lemon Sauce
From The St. Mungo cookery book, 1904
By kind permission of Brown & Poison, Paisley.
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 25. The excerpt below is the record exactly as published.
LEMON SAUCE. For Jerusalem Artichokes or New Potatoes. (j?)' kind permission of Brown iSr* Poison, Paisley). Prepare a white sauce. After boiling add a dessert- spoonful of finely chopped parsley and the juice of half a lemon. Allow the sauce to heat but not to boil. If an e.xtra hot sauce is desired use a little cayenne or paprika pepper
Cook this with the app: pantry check, scaling, and the assistant.