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Portuguese Sauce (for fish)
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for four or five persons.
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 1305. The excerpt below is the record exactly as published.
Portuguese Sauce (for fish).— Beat the yolks of two fresh eggs, and mix them with four ounces of butter and a table-spoonful of lemon- juice. Put these ingredients into an earthen jar, and set this in a small saucepan of hot water. Put the pan on a slow fire, and beat the contents of the jar unceasingly until the sauce begins to thicken. Add a small quantity of water
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