Mustard Butter for Fish
From German cookery for the English kitchen, 1906
Presented as published in 1906. 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 German cookery for the English kitchen (1906) by Ella Oswald, page 32. The excerpt below is the record exactly as published.
tablespoonsful lemon juice. 2 ,, broth. A pinch of English mustard. Place all ingredients in a double milk saucepan or in a jug in boiling water and stir continuously till the sauce thickens. Benfbutter za Fisoh. (Mustard Buttbr for Fish.) 4 oz. butter. 4 oz. German mustard (Senf). I tablespoonful lemon juice. 1 ,, chopped parsley. 2 yolks of eggs. A pinch of English mustard. \ teaspoonful Liebig's Meat Extract, dissolved in \ gill water in which the fish has been boiled.
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