vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Piquant Sauce
From The King's College Hospital book of cooking recipes, 1907
Serves 2
Excellent with boiled fish or mutton.
Presented as published in 1907. 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 King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 15. The excerpt below is the record exactly as published.
Piquant Sauce. (Excellent with Boiled Fish or Mutton.) Put i oz. butter, i tablespoonful vinegar, 3 ozs. water, J teaspoonful flour, yolk of 1 egg, and a little salt into a saucepan; place on the fire and stir till thick, but do not let it boil, then take off the fire and slov.ly stir in a teaspoonful of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.