Lemon Sauce
From Twentieth century home cook book, 1905
Serves 4
Nice with stewed poultry.
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 84. The excerpt below is the record exactly as published.
LEMON SAUCE. Boil some soup stock with a few slices of lemon, a very little sugar and grated nutmeg. Add to this some chopped parsley, a few nasturtiums, and a very small taste of pepper. Thicken with a little flour or the yolks of eggs
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