Royal Sauce for Fish
From Cassell's dictionary of cookery, 1892
Serves 1
Time: about ten minutes. Sufficient for three or four 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 1608. The excerpt below is the record exactly as published.
Royal Sauce for Fish.— Beat two raw yolks of eggs with two ounces of fresh butter. Add gradually a tea-spoonful of elder vinegar, a tea-spoonful of tarragon vinegar, a tea-spoon- ful of soy, a pinch of cayenne, and a veiy small quantity of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.