Sardine Sauce
From Cassell's dictionary of cookery, 1892
Serves 4
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 1710. The excerpt below is the record exactly as published.
Sardine Sauce. — Take eight sardines, and remove the bones. Make a butter sauce ready, with water or broth, of the ordinary thickness. In this boil the bones of the fish, a bay-leaf, and a finely-minced shallot, adding some pepper, nutmeg, or mace, and a little lemon-juice
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