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Lemon Sauce for Fish
From Good Things to Eat as Suggested by Rufus, 1911
Serves 4
Ready to be served.
Presented as published in 1911. 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 Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 49. The excerpt below is the record exactly as published.
LEMON SAUCE FOR FISH— Squeeze and strain the juice of a large lemon into a lined saucepan, put in with it one-fourth pound butter and pepper, and salt to taste. Beat it over the fire until thick and hot, but do not allow to boil. When done mix with sauce the beaten yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.