Pink Sauce for Meat or Fish
From Cassell's dictionary of cookery, 1892
Serves 8
Sufficient for a pint and a quarter.
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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1228. The excerpt below is the record exactly as published.
Pink Sauce for Meat or Fish.— Take a large, wide-mouthed bottle, and put into it a quarter of a pint of port, a pint of vinegar, a dessert-spooni'ul of walnut ketchup, two dessert- spoonfuls of anchovy liquor, two cloves of garlic, or, if prefen-ed, three shallots, a quarter of an ounce of cayenne, and half a quarter of an ounce of cochineal
Cook this with the app: pantry check, scaling, and the assistant.