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Lemon Sauce for Fish
From The encyclopaedia of practical cookery, 1892
Serves 4
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 316. 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 jib. of buffer, and pepper and salt to taste. Beat it over the fire till thick and hot, but do not let it boil. When done, mix with the sauce the beaten yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.