Sauce For Fish
From Kentucky receipt book, 1903
Serves 6
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 60. The excerpt below is the record exactly as published.
Sauce For Fish. One-fourth cup of butter creamed, 1 tablespoon lemon juice, 1 tablespoon parsley, pepper and salt. Cook a few minutes, stir until smooth and serve. 100 KENTUCKY RECEIPT BOOK. Dressing. Put 3 yolks in a cold bowl which must rest on a block of ice ; add 1 saltspoon of salt and stir rapidly ; add the oil, drop at a time (more than 1 pint of oil may be used), also 1 tablespoon of vine- gar or lemon juice, with cayenne pepper to taste. The quantity may be increased by adding to it when ready to serve, the same amount of whipped cream stirred in lightly. Serve at once. Sauce For Fish. Take ^ pint of Mayonnaise dressing and add to it 4 olives, 1 gherkin, 1 tablespoon of capers, 1 teaspoon of parsley chopped &ae and 1 teaspoon of onion juice
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.